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Cake: Cream together the shortening and sugar, and add the cocoa. In a separate bowl, beat the eggs well and add to the cocoa mixture. Add the milk and flour alternately; dissolve the baking soda in the water and add. Beat all ingredients well. Line two lightly greased layer cake pans with a layer of kitchen parchment (or even cut-up grocery bags will work). Pour batter into pans evenly, and bake at 350 F. until the cake leaves the edges of the pans and springs back when touched. Invert pans on a wire rack to cool. Icing: Mix the cocoa and sugar; add the milk. Add the melted butter and cook to the soft ball stage in a double boiler (234 F to 240 F). Remove from the heat and beat until icing thickens and begins to wrinkle at the edges. Let cool completely and then ice as for a normal layer cake. --- Tavia McArthur Comanche, TX
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 146 (13%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 84.1mg||26 %|
|Sodium 182.4mg||6 %|
|Potassium 116.6mg||3 %|
|Total Carbohydrate 250g||74 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 249.1g|
|Protein 5.5g||8 %|
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Calories per serving: 1140
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