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Double Chocolate Cake
Bake at 350 degrees F for 30 to 35 minutes Makes two 9
inch round layers. All ingredients should be at room temperature.
Sift together:
2 Cups Sifted Flour
1/2 teas. Baking Soda
1 teas. Salt
Cream:
1/2 Cup Shortening; added gradually
1 Cup Sugar, creaming well
Blend in:
2 Eggs
Combine:
1/2 Cup Sugar
1/2 Cup Watkins
Baking Cocoa
1 1/2 Cups Buttermilk or Sour Milk
1 teas. Watkins
Vanilla, Original Double-Strength
1/4 teas. Red Food Coloring
Add alternately with dry ingredients to creamed mixture,
beginning and ending with dry ingredients. Blend thoroughly after each addition. With
electric mixer use low speed. Pour batter into two well-greased and lightly floured 9 inch
round layer pans. Bake in moderate oven (350 degrees F) 30 to 35 minutes. Cool and Frost
Old Smoothy Chocolate Frosting:
Combine 1 cup sugar and 1/2 cup unsifted flour in saucepan. Add 2 squares (2 oz.) shaved
chocolate. 1 1/2 cups milk and 1 Tbsp. light corn syrup. Cook over low heat, stirring
constantly until thick and smooth. Boil 2 minutes. Remove from heat; add 2 Tbsp. butter,
1/2 teas. salt and 1 teas. Watkins
Vanilla. Cool to lukewarm, stirring occasionally. Fold in 1 stiffly beaten
egg white.
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