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Very Chocolate Layer Cake

  • 1/4 cup softened butter
  • 1/4 cup Crisco or other good shortening
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, at room temperature
  • 1-3/4 cups all-purpose flour, unsifted
  • 3/4 cup cocoa
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-3/4 cup milk
Preheat oven to 350°F. Grease and flour two 8- or 9-inch cake pans.

Using an electric mixer, cream the butter, Crisco, sugar and vanilla until light and fluffy, about 4 minutes. Add the eggs, one at a time, and beat well.

Stir together the flour, cocoa, baking powder, baking soda and salt. Add to the sugar mixture alternately with the milk, and mix well.

Pour batter into prepared pans. Bake 30 to 35 minutes for 9-inch pans (or until wooden pick inserted in center comes out clean). Bake 35 to 40 minutes for 8-inch pans. Cool 10 minutes. Remove from pans to wire rack. Cool completely before frosting.

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