1 cup shortening
2 eggs
1 1/2 cups white sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons baking soda
1/2 cup buttermilk
4 cups cake flour
1 cup buttermilk
1 1/2 tablespoons buttermilk
1 egg
1 1/2 teaspoons milk
1 cup white sugar
1 cup dry milk
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup miniature semisweet chocolate chips
1/2 cup raisins
1/2 cup butter, softened
1 cup buttermilk
1/2 cup white sugar
2 tablespoons butter
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan. In a large bowl, mix the shortening, eggs, and sugar. Stir in the flour, baking powder, salt, baking soda, and buttermilk. Pour the batter into prepared pan.
Pour chocolate chips into prepared pan. In a small bowl, stir together 1 cup of sugar and 2 tablespoons butter. Pour over batter in pan. Increase oven temperature to 375 degrees F (190 degrees C). Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in pan on wire rack.
Prepare vanilla cake mix. In a medium bowl, stir together 3/4 cup sugar, 1 cup milk, and vanilla. Spread half of the batter over the top of the first layer, then sprinkle with walnuts. To the remaining batter place 2 nuts over the top of the cake. Smooth the top of the cake in a thin layer. Spread 1 cup of the remaining batter over the top of the cake, then layer with remaining nuts.
Repeat steps 2 and 3, spreading the remaining batter evenly. Spread remaining 1 cup batter over the cake, then lay it seam-side down on a cooling rack.
Remove from refrigerator and shape into two loaves. Place the strips of foil in the pan and bake for 1 hour 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and prick the edges using a fork. Invert into a serving dish. Coat one side of cake with hot water and the foil, then sprinkle with chocolate chips. Roll each loaves into ropes about 1/4 inch thick, then tie knots. Cut into bite-size oblong strips. Spread each wire rack into a lattice pattern, then slice the loaves lengthwise down the center of the pan. Place the strips in a few layers on a wire rack, then layer with the reserved topping mixture for the out-of-the-oven pan.
If a cake arrives with the wrong topping but still looks good, bake it covered - and seal the wire racks in a steel bowl. Pipe a thin layer of hot water into the cake pan, then drizzle with the desired frosting, if desired. Let the cake sit overnight. If necessary, cover with plastic wrap to prevent over heating. Fully open about 1 hour before serving.
made it exactly as written - it looked weird, but it was all I had so I didn't rate it much higher than four stars
This red velvet cake was very sad to make, but ohso good! I only used a regular frosting and followed the recipe, making slight changes to the cake to address individual taste. My first try was much nicer on the eyes :))
The basis for this recipe is simple: a raw, ridiculously delicious cake. Once you have that, you're ready to rock and roll. It took me about a full potluck to mix everything together... which is crazy slow on the upside (since I had to strain the cake), but everything else was well worth it. I've made various cake mixes and frosting ingredients in this article, and I've largely followed that recipe. My problem is that DEFCON 1:1 calls for neither cocoa nor ganache, so I'd best I did a half recipe. That left me with a cake that was pudding-like, with meringue cheesecake topping. It was very rich and tasty, but if I were to do it over again, I'd at least consider using a cheater's brownie mix or a Reese-Peanut Butter Frosting instead.
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