Ingredients
1/2 cup cocoa
1/2 cup boiling water
2/3 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups buttermilk
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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In small bowl combine cocoa and boiling water, set aside. Heat oven to 350 degrees F. Grease and flour 2 9-inch round pans. (Don't use 8-inch pans or they will overflow!). Cream shortening, sugar, and vanilla until light and fluffy. Add eggs, beat well. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into prepared pans. Bake for 35-40 minutes or until they test done. Cool and frost with a icing of your choice.