Yield: 1 9\" cake
| Measure | Ingredient |
|---|---|
| 6 ounces | Cream cheese |
| ½ cup | Shortening |
| ½ teaspoon | Vanilla |
| ½ teaspoon | Mint flavoring OR 2 to 3 |
| ¼ cup | Shortening |
| 2 cups | Chocolate frosting mix |
| \N \N | (above) |
| 3 \N | Eggs |
| \N \N | Drops of peppermint* |
| 6 cups | Confectioners sugar |
| ¼ cup | Hot Water |
| 4 ounces | Chocolate, melted |
| 2¼ cup | Enriched Flour |
| 1½ teaspoon | Soda |
| 1 teaspoon | Salt |
| ¾ cup | Milk |
CHOCOLATE FROSTING
CAKE
For Frosting *If desired, mint flavoring may be omitted and vanilla increased to 1 teaspoon.
Blend half of confectioners sugar into creamed cheese mixture. Add ¼ cup of hot water alternately with balance of sugar. Blend in four squares (4 oz) chocolate, melted. Mix until smooth.
For Cake - Combine ¼ cup of shortening and 2 cups of the chocolate frosting mixture; mix thoroughly. Blend in eggs, one at a time. Beat for one minute. Shift flour, salt, and soda together. Add milk alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition.
Pour into two well greased and lightly floured 9 inch round layer pans, at least 1¼ inch deep. Bake in moderate oven (350) 30 to 40 minutes. Cool; frost with remaining chocolate frosting.
If desired may be baked in 13 x 9 x 2 inch pan for 45 to 50 minutes.
This won $25,000 award in the Pillsbury Cook Off in 1951 == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 03-21-95