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Butternut Chocolate Cake




Source of Recipe


Internet


List of Ingredients




1 cup shortening
2 cups sugar
2 teaspooons vanilla
4 (1-ounce) squares unsweetened chocolate, melted and cooled
5 eggs 2-1/4 cups sifted cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sour milk or buttermilk
Chocolate Butter Frosting



Recipe



Place shortening in bowl. Gradually add sugar, creaming until light and fluffy. Blend in vanilla and cooled chocolate. Add eggs, one at a time, beating well after each.

Sift flour, soda and salt together; add to creamed mixture alternately with sour milk or buttermilk, beating after each addition.

Pour into 2 well-greased 9 x 1-1/2-inch round pans. Bake at 350 degrees for 30 to 35 minutes. Cool 10 minutes. Remove from pans and cool completely on cake rack.

Split each layer in half and frost with Chocolate Butter Frosting by spreading 1/2 cup on each layer and toping with remainder.

CHOCOLATE BUTTER FROSTING

Cream 6 tablespoons butter butter or margarine; gradually blend in 2 cups sifted confectioners' sugar, beating well. Add 1 egg yolk; one (1-ounce) square unsweetened chocolate, melted and cooled; and 1-1/2 teaspoons vanilla.

Gradually blend in another 2 cups sifted confectioners' sugar. Add enough milk or cream (about 1/4 cup) to make frosting of spreading consistency. Trim cake with butternuts or other nutmeats, if desired.