Serves: 12
1. Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 X 9 X 2 inches, 2 round pans, 9 X 1 1/2 inches, or 3 round pans, 8 X 1 1/2 inches, with shortening lightly flour.
2. Beat all ingredients except Fudge Frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
3. Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes remove from pans to wire rack. Cool completely, about 1 hour.
4. Frost rectangle or fill round layers and frost with Fudge Frosting.
*Do not use self-rising flour.
**Spreads with at least 65% vegetable oil can be used.
NUTRITION FACTS: 1 Serving Calories 320 (Calories from Fat 115) Fat 13g (Saturated 8g) Cholesterol 65mg Sodium 430mg Carbohydrate 48g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 10% Vitamin C 0% Calcium 2% Iron 10% DIET EXCHANGES: Not Recommended
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Cake recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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