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2 hours
Prep: 30 minutes
Cook: 90 minutes
1936 calories per serving view nutrition facts
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| 1 | cup | butter | softened |
| 1/2 | cup | vegetable shortening | |
| 3 | cups | sugar | |
| 5 | large | eggs | |
| 3 | cups | cake flour | sifted |
| 1/4 | teaspoon | baking powder | |
| 1/2 | cup | cocoa powder | |
| 1 1/4 | cups | milk | |
| 1 | teaspoon | vanilla extract | |
| Fudge frosting | |||
| 2 | cups | sugar | |
| 1/4 | cup | cocoa powder | |
| 1/4 | teaspoon | salt | |
| 2/3 | cup | milk | |
| 1/2 | cup | vegetable shortening | |
| 1 | teaspoon | vanilla extract | |
Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, and cocoa; stir well.
Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix just until until blended after each addition.
Stir in vanilla.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 325 degrees F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Spread Fudge Frosting on top and sides of cake.
Fudge Frosting: Combine all ingredients except vanilla in a heavy saucepan.
Bring to a boil, stirring constantly; boil 2 minutes, stirring constantly.
Remove from heat; pour into a small mixing bowl, and add vanilla.
Beat at cups.
| % Daily Value* | |
| Total Fat 58.0g | 89% |
| Saturated Fat 34.0g | 170% |
| Trans Fat 0.0g | |
| Cholesterol 396mg | 132% |
| Sodium 615mg | 26% |
| Total Carbohydrate 345.0g | 115% |
| Dietary Fiber 7.0g | 28% |
| Sugars 257.0g | |
| Protein 24.0g | 48% |
| Vitamin A | 39% | Vitamin C | 0% | |
| Calcium | 23% | Iron | 61% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Comprehending all the different cuts of beef can be a little confusing. For example, did you know that a strip steak, New York strip, Kansas City steak, club steak, shell steak, and top loin steak all come from...
Something is missing in the following instructions!: "Turn dough out onto a floured surface; flatten it out; shape it into a round, shallow loaf. Place loaf on a lightly oiled baking sheet, brush dough with oil & let it rise in a warm spot until the dough holds an imprint when gently touched (about 30 minutes)." Where are the steps for 1)letting the dough rest 2)kneading? 3)do you just let it rise once until it holds an imprint? does that mean let it double, then just pop it in the oven? Please, if this is your recipe or you have tried it, let us all know how the details. I tried this recipe with rapid rise yeast and I think the yeast foamed too quickly before I could get it mixed in. The ingredients taste great and are super healthy, but I got a very minimal rise out of the dough even after lettting it rise 3 times the suggested time...so something is missing here. thanks, Boomerz
Quick, easy and tasty. Why order out for chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!
