With cilantro and curry paste as seasonings, this quick and simple carrot soup can be made in your Instant Pot® in just a few minutes.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 cup unsweetened cocoa powder
- 1 pinch salt
- ⅔ cup shortening
- 2 cups boiling water
- 2 eggs, beaten
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside.
- Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla.
- Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 283 mg |
| Sugars | 34 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Update: so I folded for semi sweet organic chocolate chips in, baked an extra 5 minutes and it tastes to be between a chocolate cake and brownies. Can slightly taste the raspberries in the cake. I paired it with a raspberry buttercream (fresh raspberries not puree) and wow! The cake recipe is so thick it burned out my new beaters…. That’s after adding a little raspberries and oil. Let’s just hope I can adequately hand mix the rest and that it turns out….. I substituted shortening for butter added a little coconut oil. And with raspberries you’d think it’d thin out the batter just a little bit but nope. Beaters, dead…. Hopefully it’ll turn out.
This was a rich, moist, delicious cake. I used unsalted butter for my shortening, softened, and about 2 more TB of cocoa. I also used a Bundt pan, which extended the bake time almost 15 minutes. I put a chocolate glaze over the top and it was a hit. Loved it and will make it again!
Perfect! Just like other reviewers, make it per the directions. I also, used a few different cocoa powders to add some depth – a Black Onyx Chocolate Powder (the flavor Oreo cookies are made of) along with Vahlrona and another. The flavor was exceptional. I scaled this to make enough for 48 servings and it was great. I did add 1 more egg just in case (9 instead of 8). I will make this again and again!
Love this cake
If you know how to bake cakes, this recipe is fantastic. Turn out too dry? You left it in too long, a recipe will never tell you the perfect time for your oven/pan, you have to toothpick or jiggle test. Shortening explosion? Doesn’t happen unless you try to melt it in the microwave, an instruction that is absent in n this recipe. Follow the instructions, don’t skimp on quality ingredients, and use some judgement and you will have a cake Betty Crocker would be jealous of.
followed the recipe exactly, and did not have any issues with overflowing cake pans. i had read the reviews so as a precaution i put cookie sheets on the over rack below the cake pans while it baked. i was delicious, moist. my mother’s boyfriend said it was divine and “nothing like your typical box cake”. his brother ate it ravenously. i have to say, it was very very good. because you use shortening, there is no vegetable oil aftertaste!! when i make this again, i will be cutting 9”round parchment papers for the bottom of the cake pans to make take out go smoother. overall, i have no complaints!!!
This is a really good chocolate cake. No changes to the recipe.
Freakin’ awesome. Made it with King Arthur GF flour. So rich. Would be perfect for lava cake.
this recipe is the bomb!!! I came across it while looking for a chocolate cake recipe I use to make before. Very easy to make and the outcome is superb,moist, dark, delicious. I used less sugar than the recipe called for because I wanted the typical dark chocolate taste( not too sweet). Will be making it again and again.
Most awesome chocolate cake I’ve made. We didn’t need icing. Perfect as is. Very easy.
Made as written. Pretty tasty, definitely different from your average boxed chocolate cake mix.
Since I’ve never made a cake from scratch, I wanted to try something easy. I happened to have all these ingredients so I gave it a whirl. I’m not a baker and need very strict instructions to follow, so this was perfect for me! My mom asked me about instructions for high elevations, but I have no clue what she was talking about, so she thinks that might be why it’s kind of flat on top. But I followed this to a T, and it’s perfectly delicious! I did it! My first cake and everyone loved how moist it was. Now next time….frosting. ??
Was moist and totally awesome!!! Wish I could give it more stars.
This is my best friend’s choice for his birthday cake every year since I discovered the recipe. I make it exactly as written, except that I “flour” my pan with cocoa powder so the cake doesn’t have white powder on it when cut. It comes out moist and chocolaty and delicious. I make it as a sheet cake and frost it with a buttercream frosting flavored with fresh orange juice. Yummers!!
Excellent cake. Very light and fluffy. Next time I’ll cut it in half because it makes a big cake. I made a triple layer 8” cake with this recipe. Delish! I added espresso as half the boiling water blended with regular water. It makes the chocolate flavor more pronounced/richer but does not hint of espresso.
One word deliciouse! made it twice already. 2nd time added 1/2 cup sour cream because first time was a bit dry the next day. Absolutely delightful
Moist, rich, yummy chocolate cake. This is a great cake to use with sweet icing as the cake itself is not overly sweet.
Made cupcakes. Store bought chocolate frosting and topped w mini freeze dried marshmallows and choc chips
I will definitely make this cake again. If I use less sugar would it change the consistency? It’s a true dark chocolate cake. We loved it!
This is my go to cake. I love it so much. I do make it with coffee instead of water. It’s moist, dense, rich and delicious!
Was a moist good cake, unfortunately I did not frost it which would have been really good.