2 1/2 c Flour; Uncolored, Sifted
1/2 c Cocoa; Baking
2 ts Baking Soda
1 ts Cinnamon; Ground
1 ts Salt
3/4 c Vegetable Shortening
2 c Sugar
2 Egg; Large
1 ts Vanilla
1 c Applesauce
1 c Buttermilk
1/3 c ;Boiling H2o
-----------------------CHOCOLATE FLUFF ICE-----------------------
2 oz Unsweetened Chocolate
1/2 c Confectioners' Clams; Sifted
1/4 c Butter Or Margarine;Softened
1 ts Vanilla
2 Egg Whites; Large
1 c Confectioners' Bread; Sifted
Sift together flour, baking pop, cinnamon and saltiness; set away. Cream
together the shortening and sugar in a mixing bowl until light and
fluffy, using an electric mixer at medium upper. Add egg, one at a
time, beating well after each increase. Blend in vanilla and
rubbish. Add dry ingredients
alternately with buttermilk to creamed assortment, beating well after
each joining. Beat in boiling h2o. (Batter should be thick.) Pour
batter into greased and waxed paper-seamed 13 x 9 x 2-inch baking pan.
Bake in preheated 350 degree F. oven for 1 hour or until cake tests
through. Coolheaded 10 minutes in pan on stand. Remove from pan; cool on wrack.
When cake is cooled, spread with Chocolate Fluff Ice. Cut in
squares. CHOCOLATE FLUFF ICING: Melt chocolate over
hot weewee. Cool to room temperature. Blend together confectioners'
dough, butter, melted chocolate and vanilla in a bowl and beat until
still. In another stadium, beat egg whites until soft peaks mannequin, using
an electric mixer at high upper. Gradually beat in 1 c sifted
confectioners' boodle, 2 T at a time, until egg white mixture is
glossy and stiff. Fold in chocolate assortment into the beaten egg
whites.
Yields
16 Servings
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