Chocolate Cake II

1-2/3 Cups / 400 mL All-Purpose Flour
2/3 Cup / 160 mL Watkins Baking Cocoa
1-1/2 teas. / 7.5 mL Baking Soda
1 teas. / 5 mL Salt
1-1/2 Cups / 375 mL Sugar
1/2 Cup / 125 mL Vegetable Shortening
2 Eggs
2 teas. / 10 mL Watkins Original Double-Strength Vanilla Extract
1-1/2 Cups / 375 mL Buttermilk

Grease and flour two 8-inch / 20-cm cake pans; set aside. Combine all ingredients in large mixing bowl. Beat at low speed, scraping bowl constantly, for 30 seconds. Beat on high, scraping bowl occasionally, for 3 minutes. Pour into prepared pans. Bake at 350°F / 180°C for 30 to 35 minutes or until cakes test done. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely. Frost with Creamy Frosting.  Makes 12 servings.

Chocolate Frosting (recipe on website).

Nutritional Information Per Serving:
Calories 270, Protein 5g, Carbohydrates 42g, Sodium 150mg, Fat 11g, Saturated Fat 3g, Cholesterol 37mg, Dietary Fiber 2g

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