Mom's Chocolate Cake

Generally speaking, cake mixes are not bad.  Cake from scratch?  Doesn't even compare!  There is nothing like it, the most obvious is the texture, a cake from scratch is much more dense and moist.  I'm not even sure of the true name for this recipe, it's just always been mom's chocolate cake.  The frosting that is a must with this recipe is sometimes known as "Beat Till The Cows Come Home".  It's name comes from the fact that a lengthy beating is necessary, using a Kitchen Aid mixture is helpful.  Let's not forget the fudge drizzle on top....  Seriously, this cake is unbelievable!  As you can see from the photo, instead of a traditional cake, I made jumbo muffins.  They were for my sister-in-laws birthday, a fun way to change it up.

Mom's Chocolate Cake

2 c. sugar
1/2 c. shortening
2 eggs
2 squares chocolate melted, or premelted choco-bake
1 c. buttermilk
2-1/2 c. flour
2 tsp. soda
1/2 tsp. salt
3/4 c. warm water
1 tsp. vanilla

Cream shortening and sugar.  Add chocolate and eggs, beat well.  Mix dry ingredients together and add alternately with buttermilk.  Slowly stir in warm water and vanilla while beating.  Bake in 9 x 13-inch greased pan at 350° for 35-40 minutes.  Yields 20 servings.

Beat Till the Cows Come Home Frosting

1/3 c. scalded and then cooled milk
1/2 c. shortening
1/2 c. margarine
1 c. sugar
1 egg
1 tsp. vanilla

Mix together and beat until smooth (5 to 10 minutes).

Fudge Drizzle

6 T. milk
6 T. butter
1-1/2 c. sugar
1/2 c. chocolate chips
1 tsp. vanilla

Combine milk, butter and sugar in small saucepan, bring just to a full boil.  Remove from heat; stir in chocolate chips and vanilla.  Cool slightly (enough so that it won't melt frosting), drizzle over frosting.
WW PointsPlus™ = 13 pts. per serving