1 1/4 c All-Purpose Flour — sifted
1 ts Baking Soda
6 tb Cocoa Powder
1/2 c Shortening
1 c Sugar — (plus 1 Tbsp)
2 Eggs
1/2 c Buttermilk
1/2 ts Vanilla
1/2 c Boiling Water
Marshmallow Icing—–
1 c Sugar
1/4 ts Salt
1/2 ts Cream Of Tartar
2 Egg Whites
3 tb Water
1 ts Vanilla Extract
Combine flour, soda, and coca. Sift mixture 3 times. In a separate bowl
cream shortening. Add sugar to shortening and cream until light and fluffy.
Add the eggs, one at a time, and beat for 2 minutes after each addition.
Add the flour mixture alternately with the buttermilk, beating at medium
speed after each addition. Add the vanilla. Add the water 1/3 at a time,
beating well after each addition. Pour the batter into 2 ungreased 8-inch
cake pans. Bake in a 350 degree oven for 20 to 25 minutes.
In the top of a double boiler over simmering water, combine the sugar,
salt, cream of tartar, egg whites, and water. Beat with an electric mixer
at top speed for 4 to 5 minutes. Remove from heat and the simmering water
and beat for 1 minute. Add vanilla and blend. Frost the chocolate cake.
Yields
1 Servings
