2 c Sugar
2 1/2 c All-purpose flour
1 c Unsweetened cocoa
1 c Vegetable shortening
1 ts Salt
2 ts Baking powder
1 ts Baking soda
2 Eggs; room temperature
1 c Milk; room temperature
1 ts Almond extract
1 ts Vanilla extract
1 c Hot; strong coffee
Preheat oven to 325 degrees F. Grease the sides and bottom of two
9-inch pans with shortening, then dust with flour. In a large mixing
bowl, combine all ingredients except the coffee. Mix at slow speed
until blended, scraping the sides occasionally with a rubber spatula.
Slowly add the coffee while mixing on low. Mix for about 1 minute, or
until smooth. Do not overbeat.
Place in the prepared pans. Bake for about 45 minutes or until a
toothpick inserted in the center comes out clean. Cool in the pans on
wire racks for about 20 minutes, then invert onto racks and remove
pans. Cool completely.
S: 6 cups of batter, enough to serve 20
Yields
1 servings