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| 2 | cups Gold Medal® all-purpose flour |
| 2 | cups sugar |
| 1 | teaspoon baking soda |
| 1 | teaspoon salt |
| 1/2 | teaspoon baking powder |
| 1/2 | cup shortening |
| 3/4 | cup water |
| 3/4 | cup buttermilk |
| 1 | teaspoon vanilla |
| 4 | oz unsweetened baking chocolate, melted, cooled |
| 2 | eggs |
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| 2 | cups sugar |
| 1/2 | cup shortening |
| 3 | oz unsweetened baking chocolate |
| 2/3 | cup milk |
| 1/2 | teaspoon salt |
| 2 | teaspoons vanilla |
| 1. | Heat oven to 350°F. Grease and flour bottom and sides of 13x9-inch pan, two 9-inch round cake pans, or three 8-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s). |
| 2. | Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely. |
| 3. | In 2 1/2-quart saucepan, mix all frosting ingredients except vanilla. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla. Frost rectangle or fill and frost layers with frosting. |
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| Rise to the occasion! If using self-rising flour, there is no need to add baking soda, salt or baking powder. |
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| If you love chocolate-covered cherries, try this: Bake the cake in 3 layers. Reserve 1 1/2 cups of the frosting. Stir 1/4 cup finely chopped maraschino cherries into the remaining frosting; fill layers with cherry frosting. Frost cake with reserved frosting. |
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| Give the frosting a rocky road twist by folding mini marshmallows and chopped nuts into the frosting before spreading it on the cake. |
Nutrition Information:
620 ( 250 ); 28 g ( 10 g); 40 mg; 450 mg; 84 g ( 3 g); 6 g 2 %; 0%; 6 %; 12 %