INGREDIENTS
• For the Cake:
• 2 cups (8 ounces) sifted cake flour
• 2 ½ teaspoons baking powder
• ½ cup shortening
• 1 ¼ cups granulated sugar
• 2 large eggs, beaten
• ¾ teaspoon salt
• 1 teaspoon vanilla extract
• 2 ounces (2 squares) unsweetened baking chocolate, melted
• 1 cup evaporated milk
• Chocolate Cream Cheese Frosting:
• ¼ cup (2 ounces) unsalted butter, softened
• 8 ounces cream cheese, softened
• 2 ounces (2 squares) unsweetened chocolate, melted
• 3 cups confectioners’ sugar
• 5 to 6 tablespoons half-and-half, or light cream
• 1 teaspoon vanilla extract
INSTRUCTIONS
Steps to Make It:
1. Heat the oven to 350 F/180 C/Gas 4. Grease and flour two 9-inch layer cake pans.
2. Sift the sifted cake flour and baking powder together in a bowl; set aside.
3. In a large mixing bowl with an electric mixer, cream the shortening and granulated sugar until light and fluffy, about 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition. Add salt and vanilla, then add the melted chocolate.
4. Add the flour mixture to the creamed mixture alternately with the evaporated milk, blending well after each addition and ending with flour mixture.
5. Divide the batter between the two prepared cake pans.
6. Bake in the preheated oven for about 30 to 35 minutes, or until cake springs back when lightly touched with finger.
Chocolate Cream Cheese Frosting:
1. In a mixing bowl with an electric mixer, cream together the butter and cream cheese.
2. Sift the confectioners’ sugar into a bowl.
3. Add the melted chocolate, salt, the sifted confectioners’ sugar, 5 tablespoons of half-and-half or light cream, and the vanilla.
4. Beat until smooth and spreadable. Add more confectioners’ sugar or cream, if necessary.
PREP: 20 min, TOTAL: 50 min, SERVINGS: 16