Hope for More Chocolate Cake with Marshmallow Icing
Yield: 1 cake
1 1/4 cup All-Purpose Flour, sifted
1 tsp Baking Soda
6 TBS Cocoa Powder
1/2 cup Shortening
1 cup Sugar, (plus 1 TBS)
2 Eggs
1/2 cup Buttermilk
1/2 tsp Vanilla
1/2 cup Boiling Water
Marshmallow Icing-----
1 cup Sugar
1/4 tsp Salt
1/2 tsp Cream Of Tartar
2 Egg Whites
3 TBS Water
1 tsp Vanilla Extract
Combine flour, soda, and cocoa.
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 F 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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