Mile High Chocolate Cake

Serving Size : 16
Ingredients

for prepare Mile High Chocolate Cake

:

Amount	Measure	Ingredient - Preparation Method
CAKE mile high chocolate cake
1/2	cup	cocoa - baking
1/2	cup	hot water
2	teaspoons	baking soda
1/2	cup	vegetable shortening
2	cups	sugar
2		eggs - large
2	teaspoons	vanilla extract
2 1/2	cups	flour - unbleached, sifted
1	cup	buttermilk
COCOA FROSTING mile high chocolate cake
1/2	cup	butter or regular margarine
1	ounce	baking chocolate
1	pound	confectioners' sugar - sifted
1		egg white - large
1	teaspoon	vanilla extract
1	teaspoon	lemon juice
3	tablespoons	milk

Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shortening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350F oven for 25 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting. COCOA ICING: Combine butter, and chocolate in the top of a double boiler. Place over hot water; stir until melted. Remove from heat; cool to room temperature . Sift confectioners' sugar into a large mixing bowl. Make a well in the center and add egg white, vanilla, and lemon juice. Pour in the chocolate mixture. Blend until smooth, using an electric mixer set at medium speed. Add milk to make frosting of a spreading consistency.

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