Ingredients
2 ounces unsweetened chocolate, broken into pieces1/2 cup boiling water1/2 cup shortening2 cups packed brown sugar2 large eggs, separated2 cups sifted cake flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup buttermilk1/2 cup water1/2 cup chopped walnuts1 teaspoon vanilla extractCOCOA FROSTING:6 tablespoons butter, softened3-1/2 cups confectioners’ sugar1/2 cup baking cocoa1-1/2 teaspoons vanilla extractPinch salt4 to 6 tablespoons whole milk
Preparation
In a small bowl, stir chocolate in boiling water until melted; cool for 10 minutes.
In a bowl, cream shortening and brown sugar. Beat in egg yolks and chocolate mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Gradually beat in water, nuts and vanilla.
In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack.
In a bowl, cream butter. Combine sugar and cocoa; gradually add to butter with vanilla, salt and enough milk to achieve desired spreading consistency. Frost cake.
