A friend of Grandma Morgenegg’s gave her this recipe andshe made it for Angela for her birthday dinner. It was truly delicious. She put a cocoa butter cream frosting on it. Yum!
1c shortening
2c sugar
2 eggs
1/2c cocoa
1c buttermilk (can use 1c milk mixed with 1T vinegar)
1c hot tap water
1t vanilla
2 1/2c flour
2t baking soda
1/2t salt
Cream shortening and sugar. Add eggs one at a time, beating wel lafter each. Blend in cocoa. Sift dry ingredients together and add alternately with buttermilk, beating well after each addition. Add hot water and vanilla, stirring just until blended. Pour into greased and floured pans and bake at 350 until cake tests done (25-35 min for layers;35-40 min for oblong pan). Whipped Ganache for Filling (between layers) 8oz semisweet chocolate, finely grated (I use Ghiradelli choc chips)1c whipping cream Place chocolate in medium bowl. Bring cream to a boil in heavy small saucepan over medium-high heat whisking frequently. When cream begins to steam, pour cream over chocolate. Whisk until chocolate is completely melted and mixture is smooth. Cool to room temperature, stirring occasionally. Refrigerate until cold and thickened, but not set, stirring occasionally, about 30 min.