Ingredients
1 c. butter or margarine, softened
1 c. shortening
3 c. sugar
5 large eggs
3 c. all-purpose flour
1/4 c. cocoa
1/2 tsp. salt
1/2 tsp. baking powder
1 c. milk
1 Tbsp. vanilla extract
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended. Stir in vanilla. Pour batter into a greased and floured tube pan. Bake at 325° for 1 hour and 30 minutes.