This is the cake my family always traditionally took on picnics and any other family get-together. Cream may be substituted for the milk for a richer cake.
Original recipe makes 1 – 13×9 inch cake pan
Ingredients
8 tablespoons shortening
2 (1 ounce) squares unsweetened chocolate, melted
2 eggs
1 teaspoon baking soda
1 cup milk
1 cup white sugar
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons vanilla extract
1 teaspoon instant coffee granules
1/4 cup milk
1/4 cup unsweetened cocoa powder
6 tablespoons butter
5 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13×9 inch cake pan.
- Cream together the shortening and the white sugar. Add the melted chocolate and eggs, mix well.
- Sift the flour with baking soda and salt. Add alternately with 1 cup milk to shortening mixture. Mix in 1 teaspoon vanilla. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a toothpick stuck into the center of the cake comes out clean. Once cool frost with Coffee Frosting.
- To Make Frosting: Mix together instant or leftover coffee, 1/4 cup milk or cream, cocoa powder, butter, 1 1/2 teaspoons vanilla extract, and confectioners’ sugar until of spreading consistency.
Nutrition
Calories: 436 kcal
Carbohydrates: 72.2 g
Cholesterol: 45 mg
Fat: 15.9 g
Fiber: 1.6 g
Protein: 4.1 g
Sodium: 229 mg