Mile-High Chocolate Cake

Mile-high Chocolate Cake Recipe

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  • 1/2 c
  • 1/2 c
    water, hot
  • 2 tsp
    baking soda
  • 1/2 c
    vegetable shortening
  • 2 c
  • 2 large
  • 2 tsp
    vanilla extract
  • 2 1/2 c
    flour, sifted
  • 1 c

  • 1/2 c
  • 1 oz
    baking chocolate
  • 1 lb
    powdered sugar, well sifted
  • 1 large
    egg white
  • 1 tsp
    vanilla extract
  • 1 tsp
    lemon juice
  • 3 Tbsp

How to Make Mile-High Chocolate Cake


  1. Combine cocoa, hot water and baking soda in a small bowl; let stand while mixing other ingredients.
  2. 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.
  3. Beat in vanilla and cocoa mixture; add flour alternately with the buttermilk to creamed mixture beating well after each addition.
  4. Pour batter into 3 greased and wax paper lined 8-inch round cake pans.
  5. Bake in a preheated 350 degree oven for 25 minutes or until cakes test done; cool in pans on racks for 10 minutes.
  6. Remove from pans; cool completely on racks.
  7. To assemble cake, place one cake layer on serving plate; spread with Cocoa Icing.
  8. Top with second cake layer and spread a layer of frosting; top with third cake layer and frost sides and top with remaining frosting.
  9. COCOA ICING: Combine butter and chocolate in the top of a double boiler.
  10. Place over hot water; stir until melted.
  11. Remove from heat; cool to room temperature.
  12. Sift confectioners' sugar into a large mixing bowl.
  13. Make a well in the center and add egg white, vanilla and lemon juice; pour in the chocolate mixture.
  14. Blend until smooth, using an electric mixer set at medium speed.
  15. Add milk to make frosting of a spreading consistency.

Printable Recipe Card

About Mile-High Chocolate Cake

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy

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