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Black Midnight Chocolate Cake

This cake recipe has been in my family since at least 1959. It was my oldest brother's birthday cake, which was also the start of the famous "Bunny Cake" that has been made every Easter since then by at least one member of our clan.  It is dense, rich, chocolatey deliciousness and makes not only amazing layer cakes, but cupcakes, too. I was the envy of my elementary school.

Cake:
2/3 cup shortening (I use Nutiva from Amazon)
1 2/3 cups sugar
3 eggs
1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup cocoa powder (GOOD cocoa powder like Ghiradelli's or Hershey's Dark)
1 teaspoon vanilla
2 1/4 cups flour
1 1/3 cups water

Using a mixer, cream shortening and sugar. Add eggs, baking powder, baking soda, salt, cocoa powder, and vanilla and mix until combined. Continue mixing, alternating flour and water until smooth.

Pour into prepared pans* and bake at 350F for 30 minutes for 9" round pans or 12-15 minutes for cupcakes.  Let cool and frost.

Chocolate Buttercream Frosting:
1 1/2 cups butter (again, get the good stuff, this is a celebration)
1 cup of cocoa powder (see above)
5 cups powdered sugar
1/2 cup heavy cream
2 teaspoons vanilla
1/8 teaspoon salt (if kosher, less if fine)

Cream butter and cocoa powder. Add vanilla and salt. Alternate powdered sugar and cream, adjusting consistency as you go. You want it to be smooth and spreadable, not too thick, but also, not runny.


*to prepare pans for baking use baking spray (NOT "cooking spray"), or brush pans with shortening and dust all surfaces with flour, or use parchment paper/baking cups.

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