Recipe by Vermont Nut Free Chocolates CoFounder, Gail Elvidge.
This rich and decadent chocolate cake is perfect for any occasion.
Ingredients
1 2/3 cups AP flour
1 1/2 cups sugar
2/3 cup Vermont Nut Free Chocolates Cocoa Powder
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups whole milk
1/2 cup shortening
2 TBS butter or margarine
2 eggs
1 tsp vanilla
Instructions
Preheat oven to 350°F. Grease and flour 13 x 9 baking pan or 2 round layer pans. Beat all ingredients in large bowl until well combined. Pour into pans. Bake 13 x 9 pan for 35-40 minutes, round pans 30–35 minutes. Cool. Frost.
Note: For cupcakes, fill paper lined muffin cups half full of batter and bake 20 minutes.