1 1/4 c All-Purpose Flour — sifted
1 t Baking Soda
6 tb Cocoa Powder
1/2 c Shortening
1 c Sugar — (plus 1 Tbsp)
2 Eggs
1/2 c Buttermilk
1/2 ts Vanilla
1/2 c Boiling Water
Marshmallow Icing—– 1 c Sugar
1/4 ts Salt
1/2 ts Cream Of Tartar
2 Egg Whites
3 tb Water
1 t 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 1/3 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>

Share