A friend of Grandma Morgenegg’s gave her this recipe andshe \u00a0made it for Angela for her birthday dinner.\u00a0 It was truly delicious. \u00a0She put a cocoa butter cream frosting on it.\u00a0 Yum!<\/p>\n
1c shortening<\/p>\n
2c sugar<\/p>\n
2 eggs<\/p>\n
1\/2c cocoa<\/p>\n
1c buttermilk (can use 1c milk mixed with 1T vinegar)<\/p>\n
1c hot tap water<\/p>\n
1t vanilla<\/p>\n
2 1\/2c flour<\/p>\n
2t baking soda<\/p>\n
1\/2t salt<\/p>\n
Cream shortening and sugar.\u00a0 Add eggs one at a time, beating wel lafter each.\u00a0 Blend in cocoa.\u00a0 Sift dry ingredients together and add alternately with buttermilk, beating well after each addition.\u00a0 Add hot water and vanilla, stirring just until blended.\u00a0 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).\u00a0Whipped Ganache for Filling (between layers)\u00a08oz semisweet chocolate, finely grated (I use Ghiradelli choc chips)1c whipping cream\u00a0Place chocolate in medium bowl.\u00a0 Bring cream to a boil in heavy small saucepan over medium-high heat whisking frequently.\u00a0 When cream begins to steam, pour cream over chocolate.\u00a0 Whisk until chocolate is completely melted and mixture is smooth.\u00a0 Cool to room temperature, stirring occasionally.\u00a0 Refrigerate until cold and thickened, but not set, stirring occasionally, about 30 min.<\/p>\n","protected":false},"excerpt":{"rendered":"
A friend of Grandma Morgenegg’s gave her this recipe andshe \u00a0made it for Angela for her birthday dinner.\u00a0 It was truly delicious. \u00a0She put a cocoa butter cream frosting on it.\u00a0 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 … <\/p>\n