2 1/2 c Flour; Unbleached, Sifted
1/2 c Cocoa; Baking
2 ts Baking Soda
1 ts Cinnamon; Ground
1 ts Salt
3/4 c Vegetable Shortening
2 c Sugar
2 ea Eggs; Large
1 ts Vanilla
1 c Applesauce
1 c Buttermilk
1/3 c ;Boiling Water
———————–CHOCOLATE FLUFF FROSTING———————–
2 oz Unsweetened Chocolate
1/2 c Confectioners’ Sugar; Sifted
1/4 c Butter Or Margarine;Softened
1 ts Vanilla
2 ea Egg Whites; Large
1 c Confectioners’ Sugar; Sifted
Sift together flour, baking soda, cinnamon and salt; set aside. Cream
together the shortening and sugar in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Add eggs, one at a
time, beating well after each addition. Blend in vanilla and
applesauce. Add dry ingredients alternately with buttermilk to
creamed mixture, beating well after each addition. Beat in boiling
water. (Batter should be thick.) Pour batter into greased and waxed
paper-lined 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree
F. oven for 1 hour or until cake tests done. Cool 10 minutes in pan
on rack. Remove from pan; cool on rack. When cake is cooled, spread
with Chocolate Fluff Frosting. Cut in squares.
CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water. Cool to room
temperature. Blend together confectioners’ sugar, butter, melted
chocolate and vanilla in a bowl and beat until smooth. In another
bowl, beat egg whites until soft peaks form, using an electric mixer
at high speed. Gradually beat in 1 c sifted confectioners’ sugar, 2 T
at a time, until egg white mixture is glossy and stiff. Fold in
chocolate mixture into the beaten egg whites.
Yields
16 Servings