Vintage Recipe: Chocolate Cake

Whenever I see a chocolate cake recipe I am reminded of a comedy routine by Bill Cosby.  In the routine he comes to the conclusion that chocolate cake is okay for breakfast because it has wheat, eggs and milk.  If you ever get a chance to watch "Bill Cosby, Himself"--do it.  You will be entertained.

Chocolate Cake:

2 cups sifted cake flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup shortening
2 cups brown sugar, firmly packed
2 eggs
1 tsp vanilla
4 squares unsweetened chocolate, melted
1 cup plus 2 Tbsp milk
Coffee Frosting

Preheat oven to 350 degrees. Grease and flour two 8 inch round cake pans. Sift together flour, baking powder, baking soda and salt.  Cream shortening; add sugar gradually; beat until fluffy. Add eggs, one at a time; beat well after each addition; stir in vanilla and chocolate.  Add dry ingredients alternately with milk; stir only enough to blend well.  Pour into pans. Bake for 30 minutes or until cake springs back when pressed with fingertip. Cool in the pans for 5 minutes. Remove; cool on a rack. Fill and frost with Coffee Frosting. Garnish with chocolate sprinkles, if desired.

Coffee Frosting: Combine 2 egg whites, 1 1/2 cups sugar, 1/2 tsp cream of tartar, 1/3 cup strong coffee and 2 teaspoons light corn syrup in the top of a double boiler; stir to blend well. Place over boiling water and beat with a rotary beater until frosting holds its shape. Remove from heat; continue beating until frosting stands in peaks.  Frost cake.