when imported chocolates were a rare item or even maybe non-existent.
But of course today, with the influx of imported chocolates from all over the globe
CHOC NUT has taken a back seat. And even unknown to the younger generations.
But it is still available, though in our local supermarkets or in the USA in the Filipino stores.
2 c Flour
2 c Sugar
1/2 c Shortening
3/4 c Water
3/4 c Buttermilk
1 ts Baking soda
1 ts Salt
1 ts Vanilla
1/2 ts Baking powder
4 oz Unsweetened chocolate, melted and cooled
Heat oven to 350 degrees F.
Line with parchment paper 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans or several
small round pans. Set aside.
Beat all ingredients in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat
on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s).
Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick
comes out clean. Cool for 5 minnutes; remove from pans. Transfer to cake racks.
Cool completely. Frost.
** I used small cake pans...
2 c sugar
1/2 c shortening
3 oz unsweetened chocolate
2/3 c milk
1/2 t salt
2 t vanilla
Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla.
This can be plated two ways as illustrated below.