Back Midnight Cake- Betty Crockers

• 2/14 cups gold medal flour
• 12/3 cups sugar
• 2/3 cups cocoa
• 11/4 teaspoons soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 11/4 cups water
• 3/4 cup shortning
• 2 eggs
• 1 teaspoon vanilla
• Frosting
• 1 small carton of whipping cream
• 1 bar of dark chocolate
• powder sugar to taste
• 1/2 teaspoon vanilla

1. Heat oven to 350 , grease and flour baking pan 13x9x2 inches or 2 9 inch or three 8 inch round layer pans.
2. Measure all ingredients into large mixer bowel and blend 1/2 minute on low speed scraping bowl constantly.
3. Blend 3 minutes high speed scraping bowl occasionally and pour into pans.
4. Bake for 30 to 35 minutes or until wood pick comes out clean.
5. Frosting:
6. melt chocolate in cream on slow fire just until melted .
7. Leave in fridge to cool and then add vanilla ( 1 teaspoon of instant coffee) and sugar to taste.
8. Beat cream until fluffy and frost cake.

gold medal, sugar, cocoa, soda, salt, baking powder, water, shortning, eggs, vanilla, frosting, whipping cream, chocolate, sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/back-midnight-cake-betty-crockers-50073704 (may not work)