2 c Cake Flour; Sifted
1 ts Salt
1/2 c Vegetable Shortening
6 c Confectioners’ Sugar; Sifted
4 oz Baking Chocolate
3 Eggs; Large
1 tb Milk
1 1/2 ts Baking Soda
6 oz Cream Cheese
2 ts Vanilla Extract
1/4 c ;Hot Water
1/4 c Vegetable Shortening
3/4 c Milk
Sift the cake flour, baking soda, and salt together and set aside.
Combine cream cheese, 1/2 c shortening and vanilla in a large mixing
bowl. Beat, with an electric mixer set on high, until light and
fluffy. Add confectioners’ sugar alternately with hot water and
chocolate (melted and cooled to room temperature) to cream cheese
mixture, beating well after each addition. Blend until smooth.
Remove 2 cups of the chocolate mixture and cover with plastic wrap.
Reserve for frosting. Blend 1/4 cup shortening into remaining
chocolate mixture. Add eggs, one at a time, beating well after each
addition. Add dry ingredients alternately with 1/4 cup of milk,
beating well after each addition. Spread batter in 2 greased and
waxed paper lined 9-inch round cake pans. Bake in preheated 350
degree F. oven for 35 minutes or until cakes test done. Cool in pans
on racks for 10 minutes. Remove from pans; cool completely on racks.
Blend 1 T milk into the reserved chocolate mixture for frosting.
Place one layer on serving plate and spread with frosting. Top with
second layer and frost sides and top with remaining frosting.
Yields
12 servings