The best delicious Mile-high Chocolate Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mile-high Chocolate Cake recipe today!
Hello my friends, this Mile-high Chocolate Cake recipe will not disappoint, I promise! Made with simple ingredients, our Mile-high Chocolate Cake is amazingly delicious, and addictive, everyone will be asking for more Mile-high Chocolate Cake.
What Makes This Mile-high Chocolate Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mile-high Chocolate Cake.
Ready to make this Mile-high Chocolate Cake Recipe? Let’s do it!
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1/2 c Cocoa; Baking 2 ea Eggs; Large
1/2 c ;Hot Water 2 t Vanilla Extract
2 t Baking Soda 2 1/2 c Flour; Unbleached, Sifted
1/2 c Vegetable Shortening 1 c Buttermilk
2 c Sugar
COCOA FROSTING
1/2 c Butter Or Regular Margarine 1 t Vanilla Extract
1 oz Baking Chocolate 1 t Lemon Juice
1 lb Confectioners’ Sugar; Sifted 3 T Milk
1 ea Egg White; Large
Combine cocoa, hot water and baking soda in a small bowl. Let stand
while mixing other ingredients.
Cream the shoretening and sugar together in a mixing bowl, using an
electric mixer set on medium speed, until light and fluffy. Add eggs,
one at a time, beating well after each addition. Beat in vanilla and
cocoa mixture. Add flour alternately with the buttermilk to creamed
mixture beating well after each addition. Pour batter into 3 greased
and wax paper lined 8-inch round cake pans. Bake in a preheated 350
degree F. oven for 25 minutes or until cakes test done. Cool in pans
on racks for 10 minutes. Remove from pans; cool completely on racks.
To assemble cake, place one cake layer on serving plate. Spread with
Cocoa Icing. Top with second cake layer and spread a layer of
frosting. Top with third cake layer and frost sides and top with
remaining frosting. COCOA ICING: Combine butter, and chocolate in the
top of a double boiler. Place over hot water; stir until melted.
Remove from heat; cool to room temperature. Sift confectioners’
sugar into a large mixing bowl. Make a well in the center and add
egg white, vanila, and lemon juice. Pour in the chocolate mixture.
Blend until smooth, using an electric mixer set at medium speed. Add
milk to make frosting of a spreading consistency.
Yields
16 servings
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