Mackey's Chocolate Cake

Recipe Ingredients

		Cake
1 cup	198g / 7oz	Shortening
2 cups	396g / 13oz	Sugar
3/4 cup	82g / 2.9oz	Cocoa
4		Egg - beaten
1 cup	237ml	Milk
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Baking soda
1 tablespoon	15ml	Water
		Icing
2 1/2 cups	495g / 17oz	Sugar
1 1/4 cups	296ml	Milk
2 1/2 tablespoons	37ml	Cocoa
2 1/2 tablespoons	37ml	Butter

Recipe Instructions

Cake: Cream together the shortening and sugar, and add the cocoa.

In a separate bowl, beat the eggs well and add to the cocoa mixture. Add the milk and flour alternately; dissolve the baking soda in the water and add.

Beat all ingredients well. Line two lightly greased layer cake pans with a layer of kitchen parchment (or even cut-up grocery bags will work).

Pour batter into pans evenly, and bake at 350F. until the cake leaves the edges of the pans and springs back when touched. Invert pans on a wire rack to cool.

Icing: Mix the cocoa and sugar; add the milk. Add the melted butter and cook to the soft ball stage in a double boiler (234F to 240F).

Remove from the heat and beat until icing thickens and begins to wrinkle at the edges. Let cool completely and then ice as for a normal layer cake.

Source:
Bon Apetit November 1984

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