By Susan LaRosa
The recipe is from Betty Crocker's Cook Book for Boys and Girls, my first childhood cookbook, which was published in 1957. It was such a thrill to "discover" actual recipes. Before I got that book, my idea of cooking was mixing up a batch of mish-mash with whatever random ingredients my brother and I found in the kitchen.
Work: 30 minutes
Total: 1 hour 40 minutes
2 1/4 cups cake flour, sifted
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 1/2 teaspoons vanilla extract
2 large eggs
1 pound milk chocolate, melted
8 ounces bittersweet chocolate, melted
12 ounces unsalted butter, softened
1. Heat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
2. In a mixing bowl whisk together flour, sugar, baking powder, and salt. Add shortening, 2/3 cup milk, and vanilla. Beat on medium speed until shortening is incorporated, about 2 minutes. Add remaining 1/3 cup milk and eggs and beat 2 minutes.
3. Pour batter into prepared pans and bake until golden brown and a toothpick inserted into center comes out clean, 30 to 35 minutes. Cool in pans 15 minutes, then turn out and cool completely.
4. Make frosting: Combine melted chocolate and butter and stir on medium-low speed until creamy and glossy, about 2 minutes.
5. Trim domed tops from cakes. Place one layer on a cake plate and spread with 3/4 cup frosting, then top with second layer. Cover entire cake with remaining frosting. Serves 10 to 12.