Mile-High Chocolate Cake

Yields:	16 servings
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1/2	cup	cocoa powder	baking
1/2	cup	water	hot
2	teaspoons	baking soda
1/2	cup	vegetable shortening
2	cups	sugar
2	large	eggs
2	teaspoons	vanilla extract
2 1/2	cups	flour, unbleached all-purpose	sifted
1	cup	buttermilk

Cocoa frosting
1/2	cup	butter
1	ounce	chocolate unsweetened
1	pound	powdered sugar	sifted
1	each	egg white	large
1	teaspoon	vanilla extract
1	teaspoon	lemon juice
3	tablespoons	milk

Combine cocoa, hot water and baking soda in a small bowl.

Let stand while mixing other ingredients.

Cream the shoretening 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.

Beat in vanilla and cocoa mixture.

Add flour alternately with the buttermilk to creamed mixture beating well after each addition.

Pour batter into 3 greased and wax paper lined 8-inch round cake pans.

Bake in a preheated 350 degree F oven for 25 minutes or until cakes test done.

Cool in pans on racks for 10 minutes.

Remove from pans; cool completely on racks.

To assemble cake, place one cake layer on serving plate.

Spread with Cocoa Icing.

Top with second cake layer and spread a layer of frosting.

Top with third cake layer and frost sides and top with remaining frosting.

COCOA ICING: Combine butter, and chocolate in the top of a double boiler.

Place over hot water; stir until melted.

Remove from heat; cool to room temperature.

Sift confectioners' sugar into a large mixing bowl.

Make a well in the center and add egg white, vanila, and lemon juice.

Pour in the chocolate mixture.

Blend until smooth, using an electric mixer set at medium speed.

Add milk to make frosting of a spreading consistency.

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We really enjoyed everything about this recipe except next time they want me to omit the cabbage because that isn't so well liked.

Reviewed by whiteswan