Choc Nut Cake

This chocolate cake is honor of the local candy that I grew up with...CHOC NUT...

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.

Cake

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

2 Eggs

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...

 

Fudge Frosting

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.