Recipe by Chef shapeweaver �
I found this recipe in the 2005 Taste of Home Annual Recipes cookbook.It was sent into them by Verna Mae Floyd from Highlands,Texas. The instructions were changed around just a bit to make them less confusing to a novice baker.I used milk instead of water for the frosting.This cake is just perfect for two, they can have two pieces each.( But not at the same time, unless you are really craving cake ;) )cooling time is included in prep time.Submitted to "ZAAR" on January 23, 2009.
- 1 cup all-purpose flour
- 1⁄4 cup baking cocoa
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup sugar
- 1⁄4 cup shortening
- 1 egg
- 1⁄2 teaspoon vanilla
- 3⁄4 cup milk
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1⁄2 cup cocoa powder (I used Hershey's )
- 2 1⁄2 cups powdered sugar
- 1 teaspoon vanilla
- 2 -3 tablespoons milk
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a small add first 5 ingredients, combining well,and set aside.
- In a large bowl, cream together shortening and sugar until smooth.
- Then add egg and vanilla to creamed mixture.
- Add 3/4 cup milk and dry ingredients a little at a time to the egg/shortening mixture until smooth and creamy.
- Pour into a greased and floured 9 inch cake pan.
- Bake for 30 to 35 or, until toothpick is inserted between the center and edge of pan and comes out clean.
- Cool in pan for 10 minutes then finish cooling completely on wire rack.
- In a medium sized mixing bowl,cream butter.
- Add powdered sugar, cocoa,vanilla, and enough milk to reach a desired spreading consistancy.
- Cut cake in half, top half with 1/2 cup of frosting,spreading evenly.
- Place remaining cake half on top of iced cake half.
- Take remaining frosting and frost top and rounded side of cake.
- Enjoy !