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
Yields
6 Servings
