Yield: 1 Servings
Measure | Ingredient |
---|---|
1¼ cup | All-Purpose Flour -- sifted |
1 teaspoon | Baking Soda |
6 tablespoons | Cocoa Powder |
½ cup | Shortening |
1 cup | Sugar -- (plus 1 Tbsp) |
2 \N | Eggs |
½ cup | Buttermilk |
½ teaspoon | Vanilla |
½ cup | Boiling Water |
\N \N | Marshmallow Icing----- |
1 cup | Sugar |
¼ teaspoon | Salt |
½ teaspoon | Cream Of Tartar |
2 \N | Egg Whites |
3 tablespoons | Water |
1 teaspoon | Vanilla Extract |
Combine flour, soda, and coca. Sift mixture 3 times. In a separate bowl cream shortening. Add sugar to shortening and cream until light and fluffy. Add the eggs, one at a time, and beat for 2 minutes after each addition. Add the flour mixture alternately with the buttermilk, beating at medium speed after each addition. Add the vanilla. Add the water ⅓ at a time, beating well after each addition. Pour the batter into 2 ungreased 8-inch cake pans. Bake in a 350 degree oven for 20 to 25 minutes.
In the top of a double boiler over simmering water, combine the sugar, salt, cream of tartar, egg whites, and water. Beat with an electric mixer at top speed for 4 to 5 minutes. Remove from heat and the simmering water and beat for 1 minute. Add vanilla and blend. Frost the chocolate cake.
Source: Aunt Bea's Cookbook.
Remember to leave enough in the bowl for yourself! :-) Recipe By : Laura Smith <houghsmith@PYMVDS. PHYSICS. NCSU. EDU>