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Thalhimers' Bakery's Six Layer Chocolate

List of Ingredients




Yellow cake:
1 cup solid shortening, such as Crisco
3 cups sugar
6 eggs
4 cups flour
11/2 teaspoons baking powder
2 teaspoons salt
2 cups milk
2 teaspoons vanilla extract

Chocolate icing: 3/4 cup hot water
41/4 to 41/2 cups powdered sugar
4 1-ounce squares unsweetened baking
chocolate, melted
1 1/8 teaspoons hot water



Recipe



Yellow cake: Preheat oven to 350º. Beat shortening and sugar with a heavy-duty mixer on a medium setting for about 2 minutes. One at a time add the eggs; beat until yellow disappears. Alternately mix in dry ingredients (salt, flour and baking powder) with the milk, ending with the dry ingredients. Blend in vanilla. Pour batter into 2 baking pans (about 17 inches long by 12 inches wide by 1 inch deep) filled 1/4 inch deep. Bake for 30 minutes, checking for doneness after about 20 minutes. Cool. Cut into 6 rectangular slices 8 inches long by 41/2 inches wide.

Chocolate icing: Slowly mix hot water into powdered sugar. Add the melted chocolate. Beat by hand until smooth. Add 1‰ teaspoons water. Beat again. Frost one layer of cake and put another layer on top and frost. Let it sit a minute to set or the layer may slip off. Repeat until all six layers are frosted. Frost top, sides and ends. Cake size should be 8 inches long by 41/2 inches wide by 4 inches tall.

Note: This "takes the cake" as the all-time favorite at the Thalhimers' bakery!

This recipe is from "Our Snowbear Scrapbook," which is available in Richmond VA at Theatre IV, Ukrop's, Barnes & Noble with proceeds going to charity.