The Holiday season is by far my favorite part of the year. Festivities, events, great company and good food!! What more can one ask for??
I’m kicking off the season with my first event of them all! A Tasting event at my shop. Visit us for treats, hot cocoa and a fabulous gifting experience.
The original Basket Boutique at Kipco Tower is ready to be your host. Share the fun and bring your family and friends.
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.
Ingredients:
2 Cups flour
1 3/4 Cup Sugar
1 teaspoon baking Powder
3/4 Teaspoon Baking Soda
1/4 Salt
1 3/4 Cup Water
1/2 Cup Shortening
1 Teaspoon Vanilla
2 Eggs
3 Squares (3 ounces) Unsweetened Chocolate
Directions:
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.
Add Eggs and chocolate and mix for an additional 2 minutes.
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.