This chocolate cake, similar to German chocolate cake, has a mild chocolate flavor that can meld well with many buttercreams and fillings. In this cake, whole eggs are used because the presence of lecithin in the chocolate acts sufficiently as an emulsifier and negates the need for the added yolks. This is a recipe referenced in the Cake Central Magazine article on cake mixes.
1 ½ cups (10 ½ ounces) sugar
4 tablespoons (2 ounces) vegetable shortening or unsalted butter
8 tablespoons vegetable oil
4 large eggs
1 cup (6 ounces) semi-sweet chocolate, melted and slightly cooled (chips are fine)
Heat oven to 350 F. Grease and flour two 8-inch round cake pans. Beat sugar, shortening and vegetable oil on medium-high speed of mixer for 3 minutes. Add eggs one at a time and then beat for 30 seconds. Mix in melted chocolate and beat for 1 minute until well blended. Sprinkle dry ingredients over the sugar mixture in mixing bowl and mix for about 20 seconds until the ingredients are distributed. Gradually add the milk and vanilla and blend for about 30 seconds until it forms a uniform batter. Pour into pans and bake at 350 F for 25 to 30 minutes or until a toothpick just comes out clean. Cool in pans for 10 minutes; turn out onto a cooling rack and cool completely before frosting, or wrap in plastic wrap until needed.
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