Sanders Chocolate Buttercream Cake

Sanders' Chocolate Buttercream Cake
Submitted by Megan Williams

Cake
1-3/4 cups flour 1 teaspoon salt
2 cups sugan 2 eggs
3/4 cup cocoa 1 cup milk
1-1/2 teaspoons baking powder 1/2 cup vegetable oil
1-1/2 teaspoons baking soda 2 teaspoons vanilla
1 cup boiling water

Combine dry ingredients in large mixing bowl. Add remaining ingredients except boiling water; beat at meduim speed two minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into two greased and floured 9" or three 8" layer pans or one 13"x9" pan. Bake at 350 degrees for layers, 30 to 35 minutes for 13"x9" 35 to 40 minutes, or until cake tester comes out clean. Cool 20 minutes on rack. Remove from pans; cool completely.



Buttercream Frosting
1/2 cup butter 1/2 cup warm milk
1/2 cup vegetable shortening 1 cup granulated sugar
1 egg white

Cream well the butter and shortening. Gradually add one spoonful at a time of sugar, then milk, until all is added. Beat well several minutes. Add egg white and beat at least ten minutes.



Chocolate Icing
3 squares (3oz) unsweetened chocolate 1 teaspoon vanilla
2 cups sifted confectioners sugar 1/3 cup hot milk
1/4 cup margarine

Combine chocolate squares and margarine in top of double boiler til both melted. Set aside.

Mix together confectioners' sugar, vanilla and milk. Beat on low until blended. Beat in chocolate mixture on high speed. Beat until thick enough to spread. More confectioners' sugar or milk may be added to achieve desired consistency.