- Prep. Time: n/a
- Cooking Time: 1h 30min-2h
- Ready In: n/a
Step 1: Cake:
- 3 cups sugar
- 1 cup vegetable shortening
- 4 Tbsp butter, softened
- 4 eggs
- 2 tsp vanilla extract
- 1 tsp almond extract
- .8oz pkg SACO Cultured Buttermilk Blend
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 12 Tbsp SACO Premium Cocoa
Preheat oven to 300°F. In a large mixing bowl cream together the sugar, shortening and butter; add eggs and flavorings. In a separate bowl sift together all dry ingredients. Add to cream mixture alternating the dry ingredients and the water until well blended. Pour into a greased and floured bundt pan. Bake for
1 1/2 - 2 hours or until inserted toothpick comes out clean.
Step 2: Icing:
- 4 Tbsp powdered sugar
- 1/2 cup SACO Chocolate CHUNKS
- 1 Tbsp butter
- 1/8 cup almond slices
Sprinkle top with powdered sugar. Melt Saco Chocolate Chunks with 1 Tbsp butter. Drizzle on the top and down the sides. Sprinkle with almond slices for decoration, if desired.
This Recipe Yields: 16 servings.
|Calories from Fat||178|
Chocolate Chunks: Make a cookie-lover’s dream come true with SACO Chocolate CHUNKS!
Cultured Buttermilk: Bake Your Best with SACO Cultured Buttermilk Blend…Made with Real Sweet Cream, Churned Buttermilk!
Premium Cocoa: Bake Your Best with SACO Premium Cocoa—Our Special Blend of Natural and Dutched Cocoas!
By Administrator, Madison, WI In Cakes,