Blue Ribbon Chocolate Cake:
- 1 3/4 c flour
- 2 c sugar
- 3/4 c hersheys’ cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 c strong cooled coffee
- 1 c buttermilk
- 1/2 c oil
- 1 tsp vanilla
Yummy Vanilla Buttercream Frosting:
- 1/2 c crisco
- 1/2 c unsalted butter at room temperature
- 2 tsp meringue powder
- 2 tsp white vanilla extract
- 1 tsp butter flavor extract
- 3 c powdered sugar
- 2 Tbsp water
1In large mixing bowl sift together flour, sugar, cocoa, baking soda, baking powder and salt.
2Add eggs, coffee, buttermilk, oil and vanilla. Beat at medium speed for two minutes.
3Pour into a greased and floured 9×13 inch cake pan. Bake at 350 for 45 minutes. Cool cake before frosting.
4To prepare frosting in a large bowl beat Crisco and butter at high speed until light and fluffy. 3-4 minutes.
5On low speed add meringue powder and extracts. Beat on high 1 minute.
6On low add powdered sugar 1 cup at a time. Scrap bowl to ensure all ingredients combine.
7Add water if needed. This will depend on the humidity.
8When all is combined beat on high speed for 5 minutes. Scrape bowl as needed.