The Cake
Ingredients
1 1/2 cups sifted cake flour
1 cup Ghirardelli Sweet Ground Chocolate
3/4 cup sugar
1 1/2 teaspoons baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
2/3 cup shortening
1 cup buttermilk
2 each eggs
1 teaspoon vanilla
Preperation
Cake: In a mixer bowl, sift flour with Ground Chocolate, sugar, baking soda,
cream of tartar and salt. Add shortening and 3/4 cup buttermilk. Beat on low
speed to combine ingredients. Beat on #4 (low-medium) speed for 2 minutes. Add
1/4 cup buttermilk, eggs, vanilla. Beat additional 2 minutes. Line 2 (8 x 1-1/2
inch) round cake pans with waxed paper. Spread batter into pans. Bake at 350
degrees F for 30-35 minutes. Cool on racks 10-15 minutes; remove from pans.
Empress Frosting
Ingredients
1/3 cup half and half
1/2 cup butter, cut up
2 tablespoons sugar
1-1/2 cups Ghirardelli Ground Chocolate
1 teaspoon vanilla
Preperation
In 2 qt. heavy saucepan, heat half and half with butter and sugar, stirring
until blended. Add Ground Chocolate, mixing with wire whip until smooth. Heat
on medium low until mixture is thick and shiny and runs off the spoon like
syrup and the first bubble appears on the surface (160 degrees F). Do not boil
or overcook frosting. Cool 5 minutes, then add vanilla. Place pan of frosting
in bowl holding a tray of ice cubes and some water. Beat slowly with a spoon
until frosting holds a shape. Makes frosting for an 8 inch layer cake.