Best Chocolate Cake

This week I pulled my Betty Crocker cookbook to share some of my favorite recipes from this book. I've already posted one of my favorite recipes from this - check the archives for the Favorite Coffeecake recipe.

This from scratch chocolate cake is very rich, but worth the effort. And of course it wouldn't be complete without a great frosting recipe from the same cookbook.

2 cups all-purpose flour
2 cups sugar
1 teaspoon soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup water
3/4 cup buttermilk
1/2 cup shortening or butter
2 eggs
1 teaspoon vanilla
4 ounces melted unsweetened chocolate (cooled)

Heat oven to 350 degrees. Grease and flour baking pan - 13 x 9 x 2 inches, or two 9-inch or three 8-inch round layer pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour evenly into pans.

Bake oblong for 40-45 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean. Cool.
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