Brownstone Entrance Chocolate Cake

Substances

• 5 eggs

• 2 ¼ cups white sugar

• 1 cup shortening

• 2 teaspoons baking soda

• 2 ½ cups cake flour

• 1 cup buttermilk

• 4 teaspoons unsweetened cocoa powder

• 1 teaspoon vanilla extract

• 1 pinch salt

• 2 cups white sugar

• 1 cup heavy whipping cream

• ½ cup butter

1. Preheat oven to 325 levels F (165 levels C). Grease and flour three 9 rush spherical cake pans.

2. Separate the eggs. Place apart the egg yolks apart and beat the egg whites except stiff peaks get.

3. Cream 2 1/’4 cups sugar, vanilla, and shortening. Add the egg yolks and beat till refined.

4. Sift together the cocoa, cake flour, baking soda, and salt. Then add dry substances alternately with buttermilk to creamy combination. Lastly, fold in beaten egg whites.

5. Pour into 3 greased and floured cake pans. Bake 20-25 minutes in 325 stage F (165 levels C) oven, or except finished.

6. To Make Icing: Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame except combination varieties a refined ball in water. Engage away from warmth, beat about five or six strokes to carry out combination refined. Cool, unfold between and on layers whereas lukewarm. This hardens when cool.

Diet Info (per serving)