Yield: 1 cake (10")
| Measure | Ingredient |
|---|---|
| 1 cup | Butter (or marg.); softened |
| ½ cup | Shortening |
| 3 cups | Sugar |
| 5 larges | Eggs |
| 3 cups | Flour, cake; sifted |
| 2 cups | Sugar |
| ¼ cup | Cocoa |
| ¼ teaspoon | Salt |
| ½ cup | Cocoa |
| ¼ teaspoon | Baking powder |
| 1¼ cup | Milk |
| 1 teaspoon | Vanilla extract |
| ⅔ cup | Milk |
| ½ cup | Shortening |
| 1 teaspoon | Vanilla extract |
FUDGE FROSTING
Beat butter and ½ cup shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Combine flour, cocoa, and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10" tube pan.
Bake at 325 degrees for 1 hour and 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
Spread Fudge Frosting on top and sides of cake.
Fudge Frosting: Combine first 5 ingredients in a heavy saucepan.
Bring to a boil over medium heat, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat. Add vanilla.
Beat at high speed with an electric mixer until smooth and of spreading consistency (about 5 minutes). Yield: 3 cups.
SOURCE: Southern Living Home for the Holidays. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 10-29-94