(This comes from my sister in law, for a cake made for my birthday. To fill 2 standard cake pans, she recommends doubling it ~n)
(As found in Taste of Home magazine)
Cake Ingredients
¼ cup shortening
1 cup sugar
1 egg
½ tsp vanilla extract
1 cup all-purpose flour
¼ cup baking cocoa
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¾ cup milk
Icing Ingredients
½ cup butter, softened
2-1/2 cups confectioners’ sugar
½ cup baking cocoa
1 tsp vanilla extract
2 to 3 TBS hot water
Directions
1. In a mixing bowl, beat shortening and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with milk.
2. Pour into a greased and floured 9-inch round baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
3. For frosting, in a small bowl, cream butter. Gradually beat in the confectioners’ sugar, cocoa, vanilla and enough water to achieve spreading consistency.
4. To assemble, cut cake in half. Place one half on a serving plate. Spread with ½ cup frosting. Top with remaining cake. Spread remaining frosting over top and rounded edge of cake.
Yield: 4 servings
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