It made it though the scrutiny, It was a bit dry on the bottom I think because My cake is in an 8x8 pan & it took FOREVER to bake and then it was UBER thick I think i will do it again in a 9 x 13 and see if its better. I am very certain it will be because it just tastes over baked on the bottom the top and center is light and springy. not at all hard and dried out.
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| Frosted |
1/2 cup of shortening
1 cup of sugar
1 teaspoon of vanilla
4 eggs
1 1/4 cups flour
1/4 teaspoon baking soda
1 1/2 cups chocolate syrup
Bake at 350 till spring back test.
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| Yep its a keeper! |
Personal observations..... I didn't have enough choc syrup, and i tried the batter PRIOR to adding the chocolate and it tasted just fine, so i think it would also work as a yellow cake which also pleases the dickens out of me!
DAIRY FREE BUTTER CREAM FROSTING
Ok this isnt a "real recipe" i make it the way my grandmother made things. i add until it looks/tastes right so the measurements i am adding are VERY approximate
I start with 1/4 cup of Crisco then i add powdered sugar (1 cup?) and start mixing. i gradually add more sugar until it s like peas? then i add the flavoring if you want a true color don't use brown vanilla! I like to use almond or a mint. at times orange and lemon. all depends on what kind of cake i'm putting it with. this particular cake has both almond and spearmint about 1/4 teaspoon each.
keep adding sugar if it gets "mealy" add a TINY bit of water WHILE you have your beaters running (like a teaspoon to a tablespoon) and as you mix that water in watch your consistency you may have to add more sugar to keep it from being runny.
you can get this to look JUST like canned if you dicker with it enough. what ever you do do not start with LESS THAN a 2 lb bag of powdered sugar! or you will run out. i keep working with this until i get it the way i want it then i color it.
any leftovers keep FOREVER in an airtight container in the fridge.
this recipe contains soy!
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