Super Moist Chocolate Goodness Cake
2 cups sifted cake flour (you can use all-purpose but it just won't be the same)
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening, at room temperature
1/4 cup vegetable oil (use a neutral oil like safflower or canola)
2 tablespoon soy protein powder (egg substitute)
1 cup soy buttermilk (soymilk with 1 tablespoon of lemon juice mixed in and left to curdle for 10 minutes)
1/2 cup hot water
1 teaspoon vanilla
4 ounces semi or bittersweet chocolate chips (unsweetened can be used as well)
1) Preheat oven to 350 degrees Fahrenheit. Grease and flour 13 x 9 x 2" baking pan, or use two 9-inch pans or three 8-inch round layer pans.
2) Beat shortening and sugar until light and fluffy. Blend in vanilla and cooled melted chocolate. Add this mixture to the rest of the ingredients in a large mixer bowl and stir until all ingredients are combined. Then, really smack the mixing bowl from the bottom and sides for a whole minute to get any air pockets out.
3) Next, pour into pan(s). Bake oblong 40 minutes, layers should be baked 30 to 35 minutes or until wooden pick inserted in center comes out clean. Let it cool for half an hour before digging in. I waited an hour.
The first piece should be moist, fluffy, and decadent. Again, if you use cake flour, you'll get an amazing "fluff" to this cake. Use only King Arthur Flour cake flour—the new one not the old. The new one isn't chlorinated like typical cake flour is.
Tip: If you frost this cake, reduce the amount of sugar by half a cup or more depending on your taste. Personally, I used a sugar sub called Swerve because I don't like to use sugar for obvious health reasons. I'm sure one could do a good job using "stevia" alone or mixed with "erythritol."
Source of recipe: Inspired by a Betty Crocker recipe from the early 70's with a little creativity thrown in.