Classic Chocolate Cake


Nothing beats a good old-fashioned chocolate cake when it comes to special desserts.

½ cup shortening
1 cup nondairy creamer
½ cup cold coffee
1 teaspoon vanilla extract
2 eggs
2 cups flour
2 cups sugar
½ cup unsweetened cocoa powder
1-1/2 teaspoons baking soda

1 cup unsweetened cocoa powder
½ cup (1 stick) margarine, softened
½ cup corn syrup
½ teaspoon vanilla extract
¼ cup warm water
4 cups powdered sugar

Preheat oven to 350 degrees. Grease 2 9-inch round cake pans.

Beat the shortening until fluffy. Add nondairy creamer, coffee and vanilla and mix well. Beat in eggs, one at a time. On low speed, add flour, sugar, cocoa powder and baking soda. Mix until completely combined. Pour into prepared pans and bake for 30 – 35 minutes. Cool in pans for 5 minutes, remove to wire racks to finish cooling.

When completely cool, prepare frosting. Beat together cocoa, margarine, corn syrup and vanilla. Slowly add the warm water and then the powdered sugar. Beat until smooth.

To assemble, place one cake top side down on a large flat cake plate. Spread with 1 cup frosting. Top with remaining cake layer, top side up. Frost top and sides.

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