Yield: 1 X 10" cake
|2⅔ cup||All-purpose flour|
|½ teaspoon||Baking powder|
|1 teaspoon||Vanilla extract|
|Chocolate Frosting (optional|
|¼ cup||Butter or margarine|
|⅓ cup||Evaporated milk|
|½ cup||Semisweet chocolate morsels|
|½ teaspoon||Vanilla extract|
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.
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: 1-¼ cups.
Helen Dosier of North Carolina, in November, 1990"Southern Living".
Typos by Jeff Pruett.