Swedish Chocolate Cake

Recipe Ingredients

1 cup	198g / 7oz	Shortening
1 1/2 cups	297g / 10oz	Sugar
3		Eggs
2 oz	56g	Baking chocolate - (unsweetened), melted
2 cups	125g / 4.4oz	Cake flour
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Baking soda
1 cup	237ml	Cream - heavy
2 teaspoons	10ml	Vanilla extract

Recipe Instructions

Preheat oven to 325F Butter a Bundt pan and sprinkle with about 2 tbs dry bread crumbs, until it is well-coated. This makes a much better crust than flour does.

In a large bowl, add the sugar to the shortening and cream well. Blend in the eggs, one at a time, and beat well. Stir in the melted chocolate.

Sift together the dry ingredients.

Combine the cream and vanilla extract. Add to the chocolate mixture alternately with the dry ingredients, beginning and ending with the dry ingredients. Pour the batter into the pan and bake for 50-60 minutes. Cool the cake in the pan a few minutes before removing.

NOTES:

* A rich chocolate Bundt cake -- I got this recipe from my mom, who got it from an American book called Swedish Baking. I like to make this because it does not need to be frosted, which makes it an easy dessert. Yield: one Bundt cake.

* This is not an authentic Swedish recipe because their flour is different enough to cause problems in baking. However, the results seem authentic.

Source:
Mrs. Harold tbs Cook

Rating

Average rating:

9.3 (3 votes)

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