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 lg Eggs
1 ts Vanilla
1 c Applesauce
1 c Buttermilk
1/3 c Boiling H2o
CHOCOLATE FLUFF FROSTING
2 oz Unsweetened Chocolate
1/2 c Confectioners' Dough, Sifted
1/4 c Butter, Softened
1 ts Vanilla
2 lg Egg Whites
1 c Confectioners' Boodle, Sifted
Sift together flour, baking tonic, cinnamon and saltiness; set excursus. Cream
together the shortening and sugar in a mixing bowl until light and fluffy,
using an electric mixer at medium swiftness. Add egg, one at a time, beating
well after each adding. Blend in vanilla and wish-wash. Add dry
ingredients alternately with buttermilk to creamed assortment, beating well
after each adding. Beat in boiling weewee. (Batter should be thick.) Pour
batter into greased and waxed paper-seamed 13 x 9 x 2-inch baking pan. Bake
in preheated 350?F. oven for 1 hour or until cake tests through. Coolheaded 10
minutes in pan on torture. Remove from pan; cool on torment. When cake is
cooled, spread with Chocolate Fluff Icing. Cut in squares.
CHOCOLATE FLUFF ICE:
Melt chocolate over hot weewee. Cool to room temperature. Blend together
confectioners' cabbage, butter, melted chocolate and vanilla in a bowl and
beat until smoothen. In another trough, beat egg whites until soft peaks mannequin,
using an electric mixer at high swiftness. Gradually beat in 1 c sifted
confectioners' clams, 2 T at a time, until egg white mixture is glossy and
stiff. Fold in chocolate assortment into the beaten egg whites.
Yields
16
Read in Google Reader
Read in Yandex.Lente
Get RSS to email