3 c All purpose flour
1 tb Baking powder
1 1/2 ts Sugar
1/2 ts Salt
2/3 c Vegetable shortening
6 Egg yolks
1 ts Vanilla
Rich Fudge Frosting
1/2 c Butter or margarine (1
-stick)
1/2 c Cocoa powder (not a mix)
1/4 c Water
10 oz Confectioner’s sugar, sifted
1 ds Salt
2 tb Brandy
Sift flour, bakeing powder and slat onto wax paper. Beat sugar, shortening,
egg yolks and vanilla in large bowl of electric mixer at high speed, 3
minutes, or until creamy smooth. Tutn mixer speed to low; add flour mixture
alternately with milk, beating after each addition, just until gatter is
smooth. Pour batter into two greased and floured 9 inch layer cake pans,
dividing evenly.
Bake in miderate oven 350 degrees, for 30 minutes or until centers slpring
back when lightly pressed withfingertip. Cool layers in pans on wire racks;
10 minuts; loosen around edges with a knife; tutn out onto wire racks; cool
completely. Put layers together and frost wht RICH FUDGE FROSTING, garnish
with ROYAL FROSTING and CAKE LACE.
FICH FUDGE FROSTING:
Melt butter or margarine with cocoa in a large saucepan over low heat
stirring often, until misture is smooth; remove fom heat. Beat in
confectioner’s sugar, salt and brandy until smooth with electric mixer at
high speed. TIP: If mixture becomes too thick while frosting cake, add a
few drops hot water and beat.
FROM: Family Circle – Best Ever Baking – Nov. 1984
From
Yields
6 Servings
