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:

Ingredients:

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

Frosting:

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

Step-By-Step

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.

Note:

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."