Ingredients
1/2 cups Crisco Shortening
2 cups Sugar
3 whole Eggs
3 Tablespoons Cocoa Powder, Heaping
2 cups All-purpose Flour
1 cup Buttermilk
1 teaspoon Baking Soda
1/2 cups Boiling Water
1/2 teaspoons Salt
1 teaspoon Vanilla Extract
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cream shortening and sugar together. add eggs one at a time, beat until smooth. add cocoa powder, mixing well after each tablespoon. add one cup flour, mix, add buttermilk, mix, add remaining flour, mix. dissolve baking soda in boiling water, add slowly to batter, mixing well. add salt and extracts, blend. grease a 9x13 cake pan and pour batter in evenly. bake at 350f for 30 minutes, until a toothpick inserted in the center of cake comes out clean. cool cake completely. for frosting, melt butter and add powdered sugar and salt, mixing slowly. dissolve instant coffee in boiling water and add one teaspoon at a time to the sugar mixture, beating until proper consistency. add vanilla and lemon extracts. spread on the cooled cake.
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Individual cups for perfectly shaped poached eggs
Food-grade cocoa butter for chocolate work and coating
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasteurized egg white powder — safe meringue, royal icing
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Individual cups for perfectly shaped poached eggs
Food-grade cocoa butter for chocolate work and coating
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasteurized egg white powder — safe meringue, royal icing