1. Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 X 9 X 2 inches, 2 round pans, 9 X 1 1/2 inches, or 3 round pans, 8 X 1 1/2 inches, with shortening lightly flour.
2. Beat all ingredients except Chocolate Buttercream Frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
3. Bake rectangle 35 to 40 minutes, 9-inch rounds 25 to 30 minutes, 8-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes remove from pans to wire rack. Cool completely, about 1 hour.
4. Frost rectangle or fill round layers and frost with Chocolate Buttercream Frosting.
*If using self-rising flour, omit baking powder and salt.
**Spreads with at least 65% vegetable oil can be used.
NUTRITION FACTS: 1 Serving: Calories 285 (Calories from Fat 90) Fat 10g (Saturated 6g) Cholesterol 75mg Sodium 420mg Carbohydrate 44g (Dietary Fiber 1g) Protein 5g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 12% Iron 8% DIET EXCHANGES: 2 Starch 1 Fruit 1 1/2 Fat
Peanut Butter Cake: Substitute peanut butter for the butter. Frost with Fudge Frosting if desired.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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