Ingredients
2 c. all-purpose flour or cake flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 c. water
3/4 c. buttermilk
1/2 c. shortening
2 eggs (1/3 to 1/2 c.)
1 tsp. vanilla
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Heat oven to 350°. Grease and flour rectangular baking pan 13 x 9 x 2-inch or two 9-inch round layer pans. Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping occasionally, 3 minutes. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, rectangular 40 to 45 minutes, layers 30 to 35 minutes. Cool; frost with Fudge Frosting. Makes 14 servings; 420 calories per serving.
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons