| MAGNIFICENT CHOCOLATE CAKE |
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24 Servings6 ounces (6 squares) unsweetened chocolate 4 cups sifted all-purpose flour 3 cups sugar 1 tablespoon baking powder 2 teaspoons salt 1-1/3 cups CRISCO all-vegetable shortening 2 cups milk 6 eggs, well beaten 2-1/2 teaspoons vanilla extract 3/4 cup finely chopped walnuts Confectioners' sugar Preheat oven to 325ºF. Melt chocolate and set aside to cool. Combine flour, sugar, baking powder, and salt in a large mixer bowl. Add Crisco, cooled chocolate, and 1-1/2 cups milk. Blend on low speed. Beat for 2 minutes at medium speed (or beat vigorously by hand about 300 strokes); scrape sides of bowl frequently. Blend in beaten eggs, remaining milk, and vanilla extract. Continue beating for 2 minutes; stir in walnuts. Turn batter into a greased and floured 10-inch tube pan; spread evenly. Tap pan lightly on a table or countertop to break up any large air bubbles. Bake at 325ºF for 1 hour and 45 minutes or until a toothpick inserted in center comes out clean. Cool cake for 20 minutes in pan on a rack, remove from pan, and cool cake completely on a rack. Sprinkle cake with confectioners' sugar. |
