mile-high chocolate cake

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.
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