RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 646
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| Recipe Name: |
Basic Chocolate Cake |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.52
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
3 Ounce(wt)s chocolate, baking, unsweetened
0.5 Cup crisco
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Directions:
Melt chocolate over hot, not boiling water. Let cool. Preheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Sift flour with soda and salt; set aside. In a large bowl of an electric mixer, at high speed, beat Crisco, sugar, eggs, and vanilla until light and fluffy--about 5 minutes--occasionally scraping side of bowl with rubber scraper.
At low speed, beat in chocolate. Beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture. Beat just until smooth--about 1 minute. Beat in water just until mixture is smooth. Batter will be thin.
Pour batter into prepared pans; bake 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Remove from pans; cool thoroughly on wire racks. Fill and frost as desired. |
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| Nutrition per Serving: |
| Calories: |
586 |
Total Carbs: |
90.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
79.1 |
Fat: |
19.9 |
Protein: |
7.91 |
| Fiber: |
1.86 |
Sodium: |
410.19 |
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