Cake Chocolate with Fudge Frosting – Shirley
Cake Ingredients
4 (1 ounce) squares unsweetened chocolate
1 Cup Shortening
2 Cups sugar
2 Eggs
2 Cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ Cups milk
1 teaspoon vanilla extract
1 Cup chopped pecans
Fudge Frosting Ingredients
2 Cups sugar
½ Cup cocoa
1/4 teaspoon salt
½ Cup milk
½ Cup butter or margarine
1 teaspoon vanilla extract
The Cake
Place chocolate in top of a double boiler;
Bring water to a boil. Reduce heat to low;
Cook until chocolate melts.
Set aside and let cool.
Cream shortening
Gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after
each addition. Stir in melted chocolate.
Combine flour, baking powder, and salt
Add to chocolate mixture alternately with milk Beginning and ending with flour mixture. Stir in vanilla and pecans.
Pour batter into 2 greased and floured 9-inch round cakepans.
Bake at 350 degrees for 30 to 35 minutes or
until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes and remove from pans. Cool completely on wire racks.
Spread Fudge Frosting between layers and on top and sides of cake.
Yield: one 2-layer cake.
The Frosting
Combine first 3 ingredients in a heavy saucepan.
Stir in milk.
Add butter. Bring to a boil.
Cover and cook over medium heat 2 minutes.
Remove from heat and stir in vanilla.
Beat at medium speed of an electric mixer until of spreading consistency.
Yield: 2 1/4 cups.