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.
Yields
6 servings
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