I love this cake because it’s extra moist so if I bake it a day in advance it doesn’t dry out by the time I serve it at my girls’ birthdays.
I also use this same recipe as I do my vanilla either 24 cupcakes or 2 layered cake.
2 Cups flour
1 3/4 Cup Sugar
1 teaspoon baking Powder
3/4 Teaspoon Baking Soda
1 3/4 Cup Water
1/2 Cup Shortening
1 Teaspoon Vanilla
3 Squares (3 ounces) Unsweetened Chocolate
Preheat oven 175 degrees C (350 degrees F)
Melt the Chocolate in a saucepan at low heat mixing continuously. Make sure you don’t “cook” the chocolate. Remove from the stove and let it cool.
In a bowl mix all ingredients except egg & Chocolate with an electric mixer until completely combined.
For cake use two 9inch round pans (greased & floured) Bake fore 30 minutes
For Cupcakes Line cupcake pan with cupcake liners Bake for 15 minutes.
Remove from oven and let cool before frosting.