Ingredients
2/14 cups gold medal flour
12/3 cups sugar
2/3 cups cocoa
11/4 teaspoons soda
1 teaspoon salt
1/4 teaspoon baking powder
11/4 cups water
3/4 cup shortning
2 eggs
1 teaspoon vanilla
Frosting
1 small carton of whipping cream
1 bar of dark chocolate
powder sugar to taste
1/2 teaspoon vanilla
Preparation
Heat oven to 350 , grease and flour baking pan 13x9x2 inches or 2 9 inch or three 8 inch round layer pans. Measure all ingredients into large mixer bowel and blend 1/2 minute on low speed scraping bowl constantly. Blend 3 minutes high speed scraping bowl occasionally and pour into pans. Bake for 30 to 35 minutes or until wood pick comes out clean.
Frosting: melt chocolate in cream on slow fire just until melted . Leave in fridge to cool and then add vanilla ( 1 teaspoon of instant coffee) and sugar to taste. Beat cream until fluffy and frost cake.
