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Hope for More Chocolate Cake

Author/Submitted by: Laura Smith <houghsmith@PYMVDS.PHYSICS.NCSU.EDU>
Servings: 1
Categories: Cakes / Chocolate / Desserts

1 1/4  Cups  All-Purpose Flour, sifted
1  Teaspoon  Baking Soda
6  Tablespoons  Cocoa Powder
1/2  Cup  Shortening
1  Cup  Sugar, (plus 1 Tbsp)
2    Eggs
1/2  Cup  Buttermilk
1/2  Teaspoon  Vanilla
1/2  Cup  Boiling Water
    -----Marshmallow Icing-----
1  Cup  Sugar
1/4  Teaspoon  Salt
1/2  Teaspoon  Cream Of Tartar
2    Egg Whites
3  Tablespoons  Water
1  Teaspoon  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! :-)

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