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How To make All American Chocolate Cake
Ingredients
4
oz
chocolate, unsweetened
1
cup
shortening, or 1/2 lb butter
2
teaspoon
vanilla
2
cup
flour
2
cup
sugar
1 1/2
teaspoon
baking powder
1
teaspoon
baking soda
1
teaspoon
salt
1
cup
milk
4
each
eggs
Directions:
Preheat oven to 350 degrees. In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth. Spread mixture in two greased and floured 9 inch round cake pans.
Bake for 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.
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DO NOT substitute oil with butter.
Using whole milk improves the texture of the cake. It also gives you that nice crumb structure to the cake.
Whip the egg whites to stiff peaks .Add lemon juice ,vinegar or cream of tartar to the egg whites. This will give stability to the whipped whites which is responsible for that spongey and airy (or fluffy) texture of chiffon cake.
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Do not open the oven door for the first 30 minutes or you are risking deflating the cake
Keeping a pan with hot water in the oven makes the cake more moist .
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To make cake flour from all purpose flour please see this video.
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