Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Shortening

  2. 2 cups 396g / 13oz Sugar

  3. 3/4 cup 82g / 2.9oz Cocoa

  4. 4 Egg - beaten

  5. 1 cup 237ml Milk

  6. 2 cups 125g / 4.4oz Flour

  7. 1 teaspoon 5ml Baking soda

  8. 1 tablespoon 15ml Water Icing

  9. 2 1/2 cups 495g / 17oz Sugar

  10. 1 1/4 cups 296ml Milk

  11. 2 1/2 tablespoons 37ml Cocoa

  12. 2 1/2 tablespoons 37ml Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cake: Cream together the shortening and sugar, and add the cocoa. In a separate bowl, beat the eggs well and add to the cocoa mixture. Add the milk and flour alternately; dissolve the baking soda in the water and add. Beat all ingredients well. Line two lightly greased layer cake pans with a layer of kitchen parchment (or even cut-up grocery bags will work). Pour batter into pans evenly, and bake at 350F. until the cake leaves the edges of the pans and springs back when touched. Invert pans on a wire rack to cool. Icing: Mix the cocoa and sugar; add the milk. Add the melted butter and cook to the soft ball stage in a double boiler (234F to 240F). Remove from the heat and beat until icing thickens and begins to wrinkle at the edges. Let cool completely and then ice as for a normal layer cake.


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