Stickney's Chocolate Almond Cake
1 cup shortening
2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
3 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
3/4 cup cocoa
2/3 cup boiling water
1 teaspoon vanilla
Toasted sliced almonds
Chocolate Fudge Frosting
8 ounces butter, softened
16 ounces powdered sugar
6 ounces cocoa powder
Dash salt
1/2 teaspoon vanilla
1/4 cup evaporated milk
To make cake, beat shortening, sugar and eggs well. Stir together
flour, soda and salt and add alternately with buttermilk to
sugar-egg mixture. Mix cocoa and boiling water and add to mixture,
blending well. Stir in vanilla. Turn into two greased and floured
9-inch cake pans. Bake in a 350-degree oven for 35-40 minutes or
until set.
Let cool on racks 10 minutes, then remove from pans. When completely
cool, split layers in half horizontally to make four layers.
To make frosting, cream butter and beat in powdered sugar, cocoa
powder, salt and vanilla. Add evaporated milk, beating until smooth
and shiny.
Spread each layer of cake with frosting, then stack and frost top
and sides. Sprinkle almonds around sides.
Serves 12 |