INGREDIENTS:
- 2 cups
sifted all-purpose flour
- 1/4 teaspoon
salt
- 1/4 teaspoon
freshly grated nutmeg
- 1 1/2
teaspoons baking soda
- 4 ounces
unsweetened chocolate
- 1 cup
unsalted butter at room temperature (margarine can be substituted,
or use half of each)
- 1 3/4
cups granulated sugar
- 4 large
eggs
- 1 1/3
cups buttermilk
- 1 teaspoon
vanilla extract
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METHOD:
- Prepare
two 9-inch layer pans 1 1/2 inches deep or one sheet pan 9-
x 13- x 1 1/2-inches. Spread solid shortening on bottom and
sides of pans, then dust evenly with unsweetened cocoa or
flour; tap out excess. Preheat oven to 325 degrees F (165
degrees C).
- Sift
together the flour, salt, nutmeg, and baking soda. Set aside.
Melt the chocolate in the top pan of a double boiler set over
hot, not boiling, water. Remove chocolate from heat, stir
to make sure it is completely melted and smooth, then set
aside to cool until comfortable to touch.
- In the
large bowl of an electric mixer, cream together the butter
and sugar until light and fluffy. Stop the mixer and scrape
down the bowl and beaters several times. Add the eggs, one
at a time, beating well after each addition. With the mixer
on low, add the flour mixture and buttermilk alternately to
batter, beginning and ending with flour. Stir in the vanilla
and cooled chocolate, blending until the colour is even. Turn
the mixture into the prepared pan. Smooth it level, then spread
it slightly from the centre toward the edges of the pan so
it will rise evenly.
- Bake
in the lower third of the oven for 40 to 50 minutes for the
sheet cake, 35 to 45 minutes for layers, or until the top
is lightly springy to the touch and a cake tester inserted
in the centre comes out clean. Leave the cake in its pan(s)
on a wire rack for 10 minutes. Top with a second rack and
invert; lift off pan(s). Cool the cake completely on the rack
before frosting or leave the sheet cake in its pan to cool,
and frost and serve it from the pan. Frost with Seven-Minute
Icing or favourite frosting.
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