a kickin' chocolate cake~

If I could describe a cake as butt kickin' it would have to be this one!

Seriously... it turned out that good.  It's moist, tight textured, light, has a walnut chocolate filling between the layers, the cake and frosting is full of flavor, smooth and creamy... here's the recipe:


2 Cups flour
2 Cups sugar
1/2 Cup unsweetened cocoa powder
1/4 tsp. salt
1 1/2 tsp. baking soda
1 Cup milk
1/2 Cup Butter Flavored Crisco
1/2 Cup cold black coffee
1 tsp. vanilla emulsion
2 large eggs


1 Cup unsweetened cocoa powder
1/2 Cup butter
1/2 Cup light corn syrup
1/2 tsp. vanilla emulsion
1/4 tsp salt
1/4 plus 2 Tblsp. warm water
4 Cups powdered sugar
1 Cup chopped walnuts ~ divided


Preheat oven to 350°
Grease and flour two 9-inch round cake pans

In a large bowl combine flour, sugar, cocoa, baking soda and salt.

Add the shortening, milk, coffee, eggs and vanilla.  Beat on medium speed 3 minutes.

Pour into pans and bake 35 minutes or until a tooth pick inserted in the center comes out clean.  Cool the cakes in the pans for 5 minutes, then turn out onto a wire rack or plate to cool completely before frosting.

For the frosting:

Combine the cocoa, butter, corn syrup, vanilla and salt in a large bowl.  Beat on medium speed for 2 minutes.  Add the water and powdered sugar alternately.  Beat until smooth.

Place one pan of the cake on a plate.

Take 1 Cup of the frosting out and put into a separate bowl.  Mix in 2/3 Cup of the chopped walnuts.  Spread this on the first layer of the cake for a filling.

Top with the second layer of cake and add the remaining frosting.  Garnish the cake with the remaining walnuts.

Use emulsions instead of extracts with better results! 
If your recipe calls for 1 tsp. extract, substitute 1 tsp. emulsion.

Emulsions have a more potent flavor than an extract used in a 1:1 ratio because the flavor is encased in a gum base.  It's very thick like a syrup.
  • Emulsions have a more potent, robust flavor.
  • Won't "bake-out" when exposed to heat

  • Alcohol free

  • Gluten Free

 Use emulsions to flavor:

  • Cookies

  • Cakes

  • Sweet breads & pastries
  • Frostings & glazes
  • Fondants, fillings, cream centers and other confectionery items.
Where to buy:  most high end grocery stores will carry it or it can be found at bulk food stores


On a lighter note ~

Last night grandlove #2 gave me a big hug and she's nuzzled right into me and she's sniffing me. lol  I asked her, "are you sniffing me?"  She says, "You smell like dough."  "What?" I said.  She says, "Grandma... you smell just like fresh bread dough.  I have a very sensitive smeller on me and that's what you smell like.  It's a good smell to have."


  1. Ahhhhh thanks Mel. I really needed a chocolate cake staring at me on this screen.I just gained 20 lbs. by looking at it.HA! LMAO! It does look good.

  2. Your cake sure is pretty! I like dense, moist, chocolate cake, doesn't everybody, lol. It just looks delicious. I will have to look online for the emulsions. I do get white vanilla in Mexico, but haven't seen any emulsions.

  3. Now if I wasn't a diabetic I could really enjoy a big piece of that cake. Helen