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Ingredients
| salted butter: 1 cup (softened) |
| multipurpose shortening: 1/2 cup |
| granulated sugar: 3 cups |
| eggs: 5 (large) |
| cake flour: 2 cups |
| dutch cocoa: 1 cup |
| baking powder: 1/2 tsp |
| salt: 1/2 tsp |
| buttermilk: 1 1/4 cups |
| vanilla extract: 2 tsp |
Chocolate Velvet Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
1 serving(s)
Tags
- Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until blended.
- Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
- Pour 7 cups batter into a greased and floured 13- x 9-inch pan, reserving remaining 1 cup batter.
- Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack.
- Note: Prepare cake batter 1 1/2 more times; stir in reserved 1 cup batter. Repeat procedure for baking the second 13- x 9-inch layer. Spoon 3 cups batter into a greased and floured 9- x 5-inch pan. Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Repeat procedure with remaining batter for baking the second 9- x 5-inch layer.
- Yield 1 (13- x 9-inch) layer (8 cups batter).