This was a family favorite as I was growing up.
Brigit Kennedy Martell
Ingredients
1 cup water
1/2 cup cocoa
2 eggs, separated
2 1/4 cups sugar
1/2 cup shortening
1 teaspoon vanilla
1 cup buttermilk, separated
2 1/2 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
1 stick butter
4 tablespoons of cocoa
6 tablespoons of milk
1 box powdered sugar
1 teaspoon vanilla
Instructions
To make the cake, combine the water and 1/2 cup cocoa in a saucepan. When hot and well blended; remove from the heat and set aside.
Beat egg whites until foamy. Add 1/2 cup sugar and beat until stiff. Set aside.
In a large mixing bowl, cream together the shortening, 1 3/4 cups sugar, the vanilla and 2 tablespoons of buttermilk.
Add the egg yolks to the creamed mixture and the rest of the buttermilk to the cocoa mixture.
Sift together the flour, baking soda, and salt. Add to the creamed mixture alternately with the cocoa mixture.
When all is blended fold in the egg whites.
Bake at 375 degrees for 30 minutes.
While the cake is still hot, place the butter, 4 tablespoons cocoa and milk in a saucepan and bring to a boil. Remove from the heat and let it cool for a couple of minutes.
Add the sugar and vanilla and beat well by hand and spread on the hot cake.
