Chocolate Cain Cake♥
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1 1/2 c. water
2 c. sugar
3/4 c. butter
2 eggs, slightly beaten
1 1/2 tsp. vanilla
2 c. flour
1/2 c. cocoa
2 tsp. baking soda
1/2 tsp. salt
Melt butter and add boiling water. Add sugar, and stir until dissolved. Add eggs & vanilla, beat well. Mix dry ingredients. Add to butter mixture, mixing well. Batter will be thin. Pour into greased 9″ x 13″ pan
Bake at 350*F for 30-35 minutes. Let cool before frosting it. Frost with Frosting (recipe follows) and pipie it onto the top of your cake with a star piping tip. Keep the frosting cool and work quickly. If it gets too warm, refrigerate it for a few minutes. Sprinkle with chocolate sprinkles.
1/2 cup vegetable shortening
1/2 cup butter or 1/2 cup margarine, softened
3/4 cup cocoa
1 1/4 teaspoon vanilla extract
4 cups sifted confectioners’ sugar (1 lb.)
3 -4 tablespoons milk
In a bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Slowly add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, the icing will look dry. Add milk, 1 tbsp at a time until you get the consistency you want, and beat at medium speed until light and fluffy. Cover the bowl with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator until ready to use.
PS. Also tastes great slightly frozen !!!!
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