Ingredients:
Cake
1 cup milk
4 oz. unsweetened chocolate, broken into chunks
2 cups all-purpose flour
1⁄2 tsp. salt
1 tsp. baking soda
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1 cup vegetable shortening
3 large eggs
1 tsp. vanilla extract
1 cup milk
4 oz. unsweetened chocolate, broken into chunks
2 cups all-purpose flour
1⁄2 tsp. salt
1 tsp. baking soda
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1 cup vegetable shortening
3 large eggs
1 tsp. vanilla extract
Icing
2 cups granulated sugar
1⁄4 cup light corn syrup
1⁄2 cup milk
1⁄2 cup (1 stick) sweet butter
2 oz. unsweetened chocolate
1⁄4 tsp. salt
1 tsp. vanilla extract
2 cups granulated sugar
1⁄4 cup light corn syrup
1⁄2 cup milk
1⁄2 cup (1 stick) sweet butter
2 oz. unsweetened chocolate
1⁄4 tsp. salt
1 tsp. vanilla extract
Directions:
For the cake: Scald milk in a small saucepan. Remove from heat,
add chocolate, and cover. Set aside for 5 minutes. Stir until smooth.
Preheat oven to 350°. Grease three 9" cake pans and line with
rounds of greased wax paper. Sift flour and salt together. Dissolve
baking soda in 1⁄3 cup hot water.
In a mixer, cream sugars into shortening until fluffy. Add one
egg at a time, continuing to beat well. Add flour and chocolate mixtures
alternately, beginning and ending with flour. Beat in soda water and
vanilla.
Divide batter equally among pans, and smooth it. Bake for 30
minutes, or until a toothpick stuck into cakes comes out clean. Cool for
10 minutes, then turn out of pans.
For the icing: Place sugar, corn syrup, milk, butter, chocolate,
and salt in a saucepan and cook over low heat until melted. Over high
heat boil for a minute or so (or until mixture reaches 220° on candy
thermometer).
Pour icing into a small mixing bowl. Beat at medium speed until
slightly cooled. Add vanilla. Increase speed and beat until icing is
workable.
Working fast before icing sets, spread between layers and on top of cake.