My friend made me this for my birthday; it’s as good as a boxed mixed.
1 ½ c. all purpose flour
¾ tsp. baking soda
¼ tsp. salt
1 4-ounce package sweet baking chocolate
¾ c. shortening
1 c. sugar
1 tsp. vanilla
¾ c. buttermilk or sour milk
1 recipe coconut-pecan frosting
1. Preheat oven to 350°. Grease and lightly flour two 8X1 ½ inch or 9X1 ½ inch round baking pans or grease one 13X9X2 inch baking pan; set aside. Mix flour, baking soda, and salt; set aside.
2. In a saucepan, combine the chocolate and ½ c. water. Cook and stir over low heat till melted; cool.
3. In large mixing bowl beat shortening with an electric mixer on medium to high speed 30 seconds. Add sugar, beat till fluffy. Add eggs and vanilla; beat on low speed till combined. Beat on medium speed 1 minute. Stir in chocolate mixture. Add dry mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition till combined. Pour batter into the prepared pan(s).
4. Bake for 30-40 minutes or till a wooden toothpick comes out clean. Cool on wire racks. (If using layer cakes, remove from pan after ten minutes, and cool completely). Spread with coconut pecan frosting over tops of cake, stacking round layers.
Yield: 12 servings