The best delicious Chocolate Lard Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Lard Cake recipe today!
Hello my friends, this Chocolate Lard Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Lard Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Lard Cake.
What Makes This Chocolate Lard Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Lard Cake.
Ready to make this Chocolate Lard Cake Recipe? Let’s do it!
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2 Eggs–seperated
1/2 c Sugar
1/3 c Lard
1 3/4 c Sifted cake flour
1 c Sugar
3/4 ts Baking powder
1 ts Salt
1 c PLUS 2 tblspns buttermilk
2 Sqares unsweetened
-chocolate–melted
Chocolate Lard Cake
Glossy Fudge Frosting (To Follow)
Beat egg whites till frothy. Gradually beat in 1/2 cup
sugar. Continue beating till very stiff and glossy.
In another bowl, stir lard to soften. Add sifted dry
ingredients and 3/4 cup buttermilk. Stir to moisten
dry ingredients; then beat 1 minute, medium speed on
mixer. Scrape sides and bottom of bowl constantly.
Add remaining buttermilk, egg yolks and melted
chocolate. Beat 1 minute, scraping bowl constantly.
Fold in egg whites. Pour into 2 greased and floured
8-inch round layer cake pans or a 13 X 9 X 2 inch pan.
Bake in moderate oven at 350 F. for 30 to 35 minutes.
Cool on rack 10 minutes. Remove from pans. Brush
crumbs from cake while warm to faciliate frosting.
Frost with Glossy Fudge Frosting.
GLOOSY FUDGE FROSTING: 2 tbslpns butter/margerine, 1
(6 oz.) pkg. semisweet chocolate pieces, 1/3 Basic
sugar syrup (to Follow).
Melt butter over hot (not boiling) water. Remove from
heat before the water boils. Add chocolate pieces to
butter over hot water and stir until melted, blended
and thick. Add Basic Sugar Syrup gradually, stirring
after each adtion until blended. Mixture will become
glossy and smooth. Remove from hot water and cool
until of a spreading consistency. Spread thinly over
cake. Apply quickly by pouring a small amount at a
time on top of cake; as it runs down on sides, spread
with spatula. Frost top of cake last.
BASIC SUGAR SYRUP: 2 cups sugar, 1 cup water.
That;s it! You can refrigerate this syrup and keep it
handy for frosting or to sweeten beverages.
From
Yields
6 Servings
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