CHOCOLATE FROSTING
6 oz Cream cheese Drops of peppermint*
1/2 c Shortening 6 c Confectioners sugar
1/2 ts Vanilla 1/4 c Hot Water
1/2 ts Mint flavoring OR 2 to 3 4 oz Chocolate, melted
CAKE
1/4 c Shortening 2 1/4 c Enriched Flour
2 c Chocolate frosting mix 1 1/2 ts Soda
(above) 1 ts Salt
3 Eggs 3/4 c Milk
For Frosting *If desired, mint flavoring may be omitted and vanilla
increased to 1 teaspoon.
Blend half of confectioners sugar into creamed cheese mixture. Add
1/4 cup of hot water alternately with balance of sugar. Blend in
four squares (4 oz) chocolate, melted. Mix until smooth.
For Cake – Combine 1/4 cup of shortening and 2 cups of the chocolate
frosting mixture; mix thoroughly. Blend in eggs, one at a time. Beat
for one minute. Shift flour, salt, and soda together. Add milk
alternately with dry ingredients to creamed mixture, beginning and
ending with dry ingredients. Blend thoroughly after each addition.
Pour into two well greased and lightly floured 9 inch round layer
pans, at least 1 1/4 inch deep.
Bake in moderate oven (350) 30 to 40 minutes. Cool; frost with
remaining chocolate frosting.
If desired may be baked in 13 x 9 x 2 inch pan for 45 to 50 minutes.
This won $25,000 award in the Pillsbury Cook Off in 1951 == Courtesy
of Dale & Gail Shipp, Columbia Md. ==
Yields
1 9″ cake