Recipe courtesy of Colette Peters
Colette's Chocolate Cake
- Level: Easy
- Yield: 2, 9-inch layers, 2 inches hig
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 327
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 47
- Dietary Fiber
- 3
- Sugar
- 26
- Protein
- 5
- Cholesterol
- 22
- Sodium
- 241
Ingredients
2 cups sugar
1 cup unsweetened cocoa
1 cup vegetable shortening
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 cups all-purpose flour
2 eggs, at room temperature
1 cup milk, at room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup hot, strong coffee
Directions
- Preheat oven to 350 degrees. Grease the sides and bottom of 2 (9-inch) cake pans with shortening and then dust them with flour. In a large mixing bowl, combine all of the ingredients except the coffee. Mix at low speed until blended, scraping the sides of the bowl occasionally with a rubber spatula. Slowly add the coffee while mixing on low. Mix until smooth. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans on a wire racks for about 20 minutes, then invert onto racks and remove pans. Cool completely.;