Carnival Cake
A rich, chocolate-infused cake with a moist crumb and deep cocoa flavor, perfect for celebrations or indulgent desserts suited to all chocolate lovers.
Ingredients
- 2 c. all-purpose flour
- 1/2 c. packed dark brown sugar ⓘ
- 1/2 c. granulated sugar ⓘ
- 1 Tbsp. baking powder ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 stick unsalted butter, softened ⓘ
- 1 1/4 c. milk ⓘ
- 3 large eggs ⓘ
- 1 1/2 tsp. vanilla ⓘ
- 6 sq. semi-sweet chocolate, chopped ⓘ
- 1/4 c. vegetable shortening ⓘ
- 1/2 tsp. baking soda ⓘ
Instructions
- Position a rack in the center of the oven and preheat to 350°F.
- Lightly grease the bottoms of 2 (8-inch) round cake pans; line each with a round of waxed paper trimmed to fit and then grease the paper and the sides of the pan.
- Lightly flour the pans, tapping out the excess.
- In a large bowl, stir together the flour, brown sugar, granulated sugar, baking powder, baking soda, and salt.
- Add the butter, vegetable shortening, milk, eggs, and vanilla; beat with an electric mixer on medium speed for 3 minutes, scraping the sides of the bowl occasionally to make a thick, fluffy batter.
- Stir in the chopped semi-sweet chocolate.
- Divide the batter evenly between the prepared pans, smoothing the tops.
- Drop each cake pan onto the work surface to level the batter and remove air bubbles.
- Bake for 35 to 45 minutes until the top springs back when lightly touched.
- Cool the cakes in the pans on racks.
- Run a knife around the edges and invert the layers, peeling off the waxed paper.
Nutrition & Diet Analysis (per serving)
905
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).