1/2 c Cocoa; Baking
1/2 c ;Hot Water
2 ts Baking Soda
1/2 c Vegetable Shortening
2 c Sugar
2 ea Eggs; Large
2 ts Vanilla Extract
2 1/2 c Flour; Unbleached, Sifted
1 c Buttermilk
COCOA FROSTING
1/2 c Butter Or Regular Margarine
1 oz Baking Chocolate
1 lb Confectioners’ Sugar; Sifted
1 ea Egg White; Large
1 ts Vanilla Extract
1 ts Lemon Juice
3 tb Milk
Combine cocoa, hot water and baking soda in a small bowl. Let stand
while mixing other ingredients. Cream the shoretening and sugar
together in a mixing bowl, using an electric mixer set on medium
speed, until light and fluffy. Add eggs, one at a time, beating well
after each addition. Beat in vanilla and cocoa mixture. Add flour
alternately with the buttermilk to creamed mixture beating well after
each addition. Pour batter into 3 greased and wax paper lined 8-inch
round cake pans. Bake in a preheated 350 degree F. oven for 25
minutes or until cakes test done. Cool in pans on racks for 10
minutes. Remove from pans; cool completely on racks. To assemble
cake, place one cake layer on serving plate. Spread with Cocoa Icing.
Top with second cake layer and spread a layer of frosting. Top with
third cake layer and frost sides and top with remaining frosting.
COCOA ICING: Combine butter, and chocolate in the top of a double
boiler. Place over hot water; stir until melted. Remove from heat;
cool to room temperature. Sift confectioners’ sugar into a large
mixing bowl. Make a well in the center and add egg white, vanila, and
lemon juice. Pour in the chocolate mixture. Blend until smooth,
using an electric mixer set at medium speed. Add milk to make
frosting of a spreading consistency.
Yields
16 Servings
