Yield: 8 servings
|⅔ cup||Vegetable Shortening Like|
|1 teaspoon||Vanilla Extract|
|1¾ cup||Cake Flour -- sifted|
|1¼ teaspoon||Baking Soda|
|White Mountain Icing -- (see|
Preheat oven to 350 F. Combine cocoa and sugar. Place shortening, salt, and vanilla in a mixing bowl. Add sugar-cocoa mixture in fifths, creaming 100 strokes (about 2 mins with electric mixer) after each addition and adding 2 Tbs of the buttermilk after the 3rd addition of the sugar-cocoa mixture. Add eggs, one at a time, beating 100 strokes after each addition. Sift flour and baking soda together 3 times. Add flour in fourths, alternating with remaining milk in thirds, beating 50 strokes for each addition of flour and 25 strokes for each addition of milk. Pour into 2 greased and floured 9-inch layer pans and bake for 25 to 35 mins. Prepare icing and spread on each layer and sides of cooled cake.
Yield: 8 to 10 servings.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking