Recipe from: The Lady & Sons Just Desserts "In the early days of The Bag Lady, this cake was definitely one of those foods on the top of my customers' love list. I made sure that I baked and served it at least once a week. I hope you love it too. This cake freezes very well and is a great treat to have on hand for unexpected or drop-in company. Die-hard chocoholics might want to just throw on their favorite chocolate icing." Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.

Ingredients

16 serv.

all-purpose flour↗3 cups
baking soda↗1⁄2 teaspoon
baking powder↗1⁄2 teaspoon
salt↗1⁄2 teaspoon
cocoa↗5 tablespoons
butter↗1 cup
softened
vegetable shortening↗1⁄2 cup
sugar↗3 cups
eggs↗5
buttermilk↗1 cup
pure vanilla extract↗1 tablespoon

Step-by-step instructions

1
Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
2
Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
3
Using an electric mixer, cream together butter, shortening, and sugar until fluffy.
4
Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.
5
Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done.
6
Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.

Source: food.com

Original recipe ↗

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