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Chocolate Cake
2 cups (500 mL) all-
purpose flour
1
1
⁄3 cups (325 mL) sugar
1 teaspoon (5 mL)
baking powder
1
⁄2 teaspoon (2 mL)
baking soda
1
⁄2 teaspoon (2 mL) salt
1
⁄2 cup (125 mL)
shortening
1cup (250 mL) low-fat
milk
1 teaspoon (5 mL)
vanilla
2 eggs
2 squares (1 oz. [30 g]
each) unsweetened
chocolate, melted
Combine dry ingredients in mixer bowl. Add
shortening, milk, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about 1
minute. Stop and scrape bowl. Add eggs and
chocolate. Continuing on Speed 2, mix about 30
seconds. Stop and scrape bowl. Turn to Speed 6
and beat about 1 minute.
Pour batter into two greased and floured 8- or
9-inch (20- or 23-cm) round baking pans. Bake
at 350°F (180°C) for 30 to 35 minutes, or until
toothpick inserted in center comes out clean. Cool
10 minutes. Remove from pans. Cool completely on
wire rack. Frost if desired.
Yield: 12 to 16 servings.
Per serving: About 285 cal, 4 g pro, 41 g carb,
12 g fat, 37 mg chol, 185 mg sod.