| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Chocolate, Desserts |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Shortening |
| 2 |
c |
Sugar |
| 3/4 |
c |
Cocoa |
| 4 |
|
Egg, beaten |
| 1 |
c |
Milk |
| 2 |
c |
Flour |
| 1 |
t |
Baking soda |
| 1 |
T |
Water |
| 2 1/2 |
c |
Sugar |
| 1 1/4 |
c |
Milk |
| 2 1/2 |
T |
Cocoa |
| 2 1/2 |
T |
Butter |
INSTRUCTIONS
Calories per serving: 594 Fat grams per serving: 22 Approx. Cook
Time: 3:00 Cake: Cream together the shortening and sugar, and add the
cocoa. In a separate bowl, beat the eggs well and add to the cocoa
mixture. Add the milk and flour alternately; dissolve the baking soda
in the water and add. Beat all ingredients well. Line two lightly
greased layer cake pans with a layer of kitchen parchment (or even
cut-up grocery bags will work). Pour batter into pans evenly, and bake
at 350 F. until the cake leaves the edges of the pans and springs back
when touched. Invert pans on a wire rack to cool. Icing: Mix the
cocoa and sugar; add the milk. Add the melted butter and cook to the
soft ball stage in a double boiler (234 F to 240 F). Remove from the
heat and beat until icing thickens and begins to wrinkle at the edges.
Let cool completely and then ice as for a normal layer cake. ~--
Tavia McArthur Comanche, TX
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