2 1/2 c Flour; Unbleached, Sifted 2 c Sugar
1/2 c Cocoa; Baking 2 Eggs; Large
2 ts Baking Soda 1 ts Vanilla
1 ts Cinnamon; Ground 1 c Applesauce
1 ts Salt 1 c Buttermilk
3/4 c Vegetable Shortening 1/3 c ;Boiling Water
———————–CHOCOLATE FLUFF FROSTING———————–
2 oz Unsweetened Chocolate 1 ts Vanilla
1/2 c Confectioners’ Sugar; Sifted 2 Egg Whites; Large
1/4 c Butter Or Margarine;Softened 1 c Confectioners’ Sugar; Sifted
Sift together flour, baking soda, cinnamon and salt; set aside. Cream
together the shortening and sugar in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Add eggs, one at a
time, beating well after each addition. Blend in vanilla and
applesauce. Add dry ingredients
alternately with buttermilk to creamed mixture, beating well after
each addition. Beat in boiling water. (Batter should be thick.) Pour
batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan.
Bake in preheated 350 degree F. oven for 1 hour or until cake tests
done. Cool 10 minutes in pan on rack. Remove from pan; cool on rack.
When cake is cooled, spread with Chocolate Fluff Frosting. Cut in
squares. CHOCOLATE FLUFF FROSTING: Melt chocolate over
hot water. Cool to room temperature. Blend together confectioners’
sugar, butter, melted chocolate and vanilla in a bowl and beat until
smooth. In another bowl, beat egg whites until soft peaks form, using
an electric mixer at high speed. Gradually beat in 1 c sifted
confectioners’ sugar, 2 T at a time, until egg white mixture is
glossy and stiff. Fold in chocolate mixture into the beaten egg
whites.
Yields
16 servings