| 1 | Calories per serving: 594°Fat grams per serving: 22 approx. cook time: 3:00 |
| 2 | cake: cream together the shortening and sugar, and add the cocoa. |
| 3 | In a separate bowl, beat the eggs well and add to the cocoa mixture. |
| 4 | Add the milk and flour alternately; dissolve the baking soda in the water and add. |
| 5 | Beat all ingredients well. |
| 6 | Line two lightly greased layer cake pans with a layer of kitchen parchment (or even cut-up grocery bags will work). |
| 7 | Pour batter into pans evenly, and bake at 350°F. |
| 8 | Until the cake leaves the edges of the pans and springs back when touched. |
| 9 | Invert pans on a wire rack to cool. |
| 10 | icing: mix the cocoa and sugar; add the milk. |
| 11 | Add the melted butter and cook to the soft ball stage in a double boiler (234°F to 240°F). |
| 12 | Remove from the heat and beat until icing thickens and begins to wrinkle at the edges. |
| 13 | Let cool completely and then ice as for a normal layer cake. |
| 14 | --- tavia mcarthur comanche, tx |
