INGREDIENTS

INSTRUCTIONS

CHOCOLATE FLUFF FROSTING
Sift together flour, baking soda, cinnamon and salt;
set aside. Cream together the shortening and sugar in
a mixing bowl until light and fluffy, using an
electric mixer at medium speed. Add eggs, one at a
time, beating well after each addition.  Blend in
vanilla and applesauce. Add dry ingredients
alternately with buttermilk to creamed mixture,
beating well after each addition.  Beat in boiling
water. (Batter should be thick.) Pour batter into
greased and waxed paper-lined 13 x 9 x 2-inch baking
pan. Bake in preheated 350 degree F. oven for 1 hour
or until cake tests done. Cool 10 minutes in pan on
rack. Remove from pan; cool on rack. When cake is
cooled, spread with Chocolate Fluff Frosting.  Cut in
squares. CHOCOLATE FLUFF FROSTING: Melt chocolate over
hot water. Cool to room temperature. Blend together
confectioners' sugar, butter, melted chocolate and
vanilla in a bowl and beat until smooth. In another
bowl, beat egg whites until soft peaks form, using an
electric mixer at high speed. Gradually beat in 1 c
sifted confectioners' sugar, 2 T at a time, until egg
white mixture is glossy and stiff. Fold in chocolate
mixture into the beaten egg whites.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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