Our Favorite Chocolate Cake

SUBMITTED BY: Jeannette Gartner PHOTO BY: neimat

"This is the cake my family always traditionally took on picnics and any other family get-together. Cream may be substituted for the milk for a richer cake."

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Original recipe yield 1 - 13x9 inch cake pan

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

8 tablespoons shortening
2 (1 ounce) squares unsweetened chocolate, melted
2 eggs
1 teaspoon baking soda
1 cup milk
1 cup white sugar
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons vanilla extract
1 teaspoon instant coffee granules
1/4 cup milk
1/4 cup unsweetened cocoa powder
6 tablespoons butter
5 cups confectioners' sugar
1 1/2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
Cream together the shortening and the white sugar. Add the melted chocolate and eggs, mix well.
Sift the flour with baking soda and salt. Add alternately with 1 cup milk to shortening mixture. Mix in 1 teaspoon vanilla. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a toothpick stuck into the center of the cake comes out clean. Once cool frost with Coffee Frosting.
To Make Frosting: Mix together instant or leftover coffee, 1/4 cup milk or cream, cocoa powder, butter, 1 1/2 teaspoons vanilla extract, and confectioners' sugar until of spreading consistency.