BLUE RIBBON CHOCOLATE CAKE:
1 3/4 c flour
2 c sugar
3/4 c hersheys’ cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 c strong cooled coffee
1 c buttermilk
1/2 c oil
1 tsp vanilla
YUMMY VANILLA BUTTERCREAM FROSTING:
1/2 c crisco
1/2 c unsalted butter at room temperature
2 tsp meringue powder
2 tsp white vanilla extract
1 tsp butter flavor extract
3 c powdered sugar
2 Tbsp water
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In enormous combining bowl filter as one flour, sugar, cocoa, baking pop, baking powder and salt.
2. Add eggs, espresso, buttermilk, oil and vanilla. Beat at medium speed for two minutes.
3. Fill a lubed and floured 9×13 inch cake container. Prepare at 350 for 45 minutes. Cool cake prior to frosting.
4. To get ready icing in a huge bowl beat Crisco and margarine at rapid until light and feathery. 3-4 minutes.
5. On low speed add meringue powder and concentrates. Beat on high 1 moment.
6. On low add powdered sugar 1 cup at a time. Scrap bowl to guarantee all fixings consolidate.
7. Add water if necessary. This will rely upon the dampness.
8. At the point when everything is joined beat on rapid for 5 minutes. Scratch bowl depending on the situation. Last Step: Don’t neglect to share