Neiman Marcus Seven Layer Cake 
 
3/4 c Shortening 

3 1/3 c Cake flour 

2 1/4 c Sugar 

4 1/2 ts Baking powder 

1 1/2 ts Salt 

1 1/2 c Milk 

3 Eggs 

2 ts Vanilla 

Chocolate butter frosting: 3 c Confectioners' sugar; sifted 

1/3 c Hot water 

4 oz Unsweetened chocolate 

; melted, 4 squares 1 Egg; slightly beaten 

1/2 c Butter; or margarine; 

-softened 1 1/2 ts Vanilla 

Stir shortening just to soften. Sift in dry ingredients. Add 1 cup of milk; mix 
until all flour is dampened. Then beat vigorously for 2 minutes. Add remaining 
milk, eggs and vanilla. Beat vigorously 2 minutes longer. Pour 2 cups batter 
into a lightly greased and floured 9×1 1/2- inch round pan. Tip pan so batter 
runs over bottom. Invert pan over baking sheet and tap edges on baking sheet, 
allowing as much batter to run out of pan as will do so easily. Turn pan right 
side up, scrape down sides to prevent burning and even out batter remaining on 
bottom. Repeat for other 6 layers, baking as many at a time as you have pans 
and oven space. Bake at 400~ for 8 minutes or till done. Cool in pans for 3-5 
minutes, then invert on rack to cool Put layers together and frost with 
Chocolate Butter Frosting. While baking first layers, keep remaining cake 
batter in refrigerator. Chocolate Butter Frosting. Blend sugar and hot water 
into melted chocolate. With spoon beat half of egg into chocolate mixture; beat 
in remaining egg; beat in butter, a tablespoon at a time. Blend in vanilla. 
Frosting will be thin at this point, so place bowl in pan of ice water and beat 
until spreading consistency. —– 
 




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