Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour and next 3 ingredients; add to mixture alternately with milk, beginning and ending with flour mixture. Mix until just blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325F for 1 hour and 25 to 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Spread with Chocolate Frosting, if desired. Yield: one 10-inch cake. CHOCOLATE FROSTING: Combine first 3 ingredients in a small saucepan; bring to a boil, and boil 1 minute, stirring occasionally. Stir in chocolate morsels and vanilla. Beat with a wooden spoon about 3 minutes or to desired spreading consistency. Yield: 1-1/4 cups.
Helen Dosier of North Carolina, in November, 1990 "Southern Living". Typos by Jeff Pruett. Posted to MM-Recipes Digest V3 #196 Date: Sun, 14 Jul 1996 21:06:36 -0500 From: email@example.com (S.Pickell)
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|Serving Size: 1 X 10" cake (1963g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2377 (37%)|
|Amt Per Serving||% DV|
|Total Fat 264.2g||352 %|
|Saturated Fat 110.4g||552 %|
|Monounsaturated Fat 105.9g|
|Polyunsanturated Fat 31.9g|
|Cholesterol 1311.4mg||403 %|
|Sodium 8273.2mg||285 %|
|Potassium 2290.9mg||60 %|
|Total Carbohydrate 958.6g||282 %|
|Dietary Fiber 16.7g||67 %|
|Sugars, other 941.9g|
|Protein 92.7g||132 %|
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Calories per serving: 6457
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