1 1/4 cups water
1 tsp baking soda
1/2 teaspoon salt
1 cup shortening
2 cups all-purpose flour
2 teaspoons baking powder
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon vanilla extract
1 cup vegetable oil
1/4 cup butter, sliced
2 teaspoons vanilla extract
1 (3 ounce) package instant chocolate pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a saucepan, mix water, soda and salt. Bring water, soda and salt to a boil; boil for 1 minute. Drain and stir in shortening. Mix flour into water mixture. Stir in sugar, eggs, vanilla and buttermilk. Mix lightly with wooden spoon. Stir in flour mixture. Pour batter into prepared pan.
Place pan in preheated oven. Bake in preheated oven for 60 minutes. Reduce heat to 250 degrees F (121 degrees C) and bake an additional 30 minutes. Turn oven off. Bake 10 to 12 minutes longer or until golden brown.
These were pretty good, but the crab and pepper crossed a few nerves I'd say. I voted to YIELD THE WHEAT, so next time I'll make adjustments. I'll also use butter instead of shortening, and use TBSP instead of soy sauce (didn't have either ingredient). This turned out great. Thanks!
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