Mom's Chocolate Cake

By shelliec

Nutrition Facts: 1 serving (1 piece) equals 445 calories, 16 g fat (6 g saturated fat), 41 mg cholesterol, 261 mg sodium, 74 g carbohydrate, 1 g fiber, 5 g protein.

Ingredients

• COCOA FROSTING:
• 2 ounces unsweetened chocolate, broken into pieces
• 1/2 cup boiling water
• 1/2 cup shortening
• 2 cups packed brown sugar
• 2 eggs, separated
• 2 cups sifted cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup water
• 1/2 cup chopped walnuts
• 1 teaspoon Vanilla
• 6 tablespoons butter, softened
• 3-1/2 cups confectioners' sugar
• 1/2 cup baking cocoa
• 1-1/2 teaspoons Vanilla
• 4 to 6 tablespoons milk

Preparation

Step 1

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 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until toothpick inserted near 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.