Shelly's Recipe

ROOT BEER CHOCOLATE CAKE

Category: Cakes

3/4 cup shortening
1 3/4 cups sugar
2 large eggs
1/2 tbsp vanilla extract

2 2/3 cups flour
1/4 cup dutch-processed cocoa
1/2 tsp salt
1 tsp baking soda

1/2 cup buttermilk
1 (12 oz) can root beer, not sugar-free

Preheat the oven to 350. Grease and dust with flour a 13x9 inch baking pan.

Cream the shortening and sugar together. Add the eggs one at a time, beating well after each. Beat for 5 or 6 minutes so that the mixture is light and fluffy. Add the vanilla.

In another bowl, mix the flour, cocoa, salt and soda together.

In three or four additions, add the dry ingredients and the liquids to the creamed mixture alternately starting and ending with the dry ingredients. (Each time that we made this, we added the buttermilk first then one half of the soda and finally, the rest of the soda.) Mix only until smooth.

Pour the batter into the prepared pan. Bake for 35 to 40 minutes or until the cake tests done with a toothpick. Cool completely before frosting with the frosting of your choice.

Chocolate Butter Frosting
3/4 cup butter
About 5 cups powdered sugar
2 tbsp milk
2 oz unsweetened baking chocolate, melted and cooled
1 tsp vanilla extract
Additional milk as required

Cream the butter. Add half the powdered sugar and two tablespoons milk. Gradually add the remaining powdered sugar, beating as you go. Add the vanilla and melted chocolate. Add more milk as required to reach a spreadable consistency.