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1 c Shortening 1/4 ts Salt
3 c Sugar 1/3 c Cocoa
6 ea Eggs 1 c Milk
2 2/3 c All-purpose flour 1 ts Vanilla extract
1/2 ts Baking powder Chocolate Frosting (optional
CHOCOLATE FROSTING
1 c Sugar 1/2 c Semisweet chocolate morsels
1/4 c Butter or margarine 1/2 ts Vanilla extract
1/3 c Evaporated milk
Cream shortening; gradually add sugar, beating well at medium
speed of an electric mixer. Add eggs, one at a time, beating after
each addition.
Combine flour and next 3 ingredients; add to mixture alternately
with milk, beginning and ending with flour mixture. Mix until just
blended after each addition. Stir in vanilla.
Pour batter into a greased and floured 10-inch tube pan. Bake at
325F for 1 hour and 25 to 30 minutes or until a wooden pick inserted
near center comes out clean. Cool in pan 10 minutes; remove from
pan, and let cool completely on a wire rack. Spread with Chocolate
Frosting, if desired. Yield: one 10-inch cake.
CHOCOLATE FROSTING:
Combine first 3 ingredients in a small saucepan; bring to a boil,
and boil 1 minute, stirring occasionally. Stir in chocolate morsels
and vanilla. Beat with a wooden spoon about 3 minutes or to desired
spreading consistency. Yield: 1-1/4 cups.
Helen Dosier of North Carolina, in November, 1990 “Southern Living”.
Typos by Jeff Pruett.
Yields
1 x 10″ cake
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