MAHOGANY CAKE WITH FUDGE FROSTING

1/2 cup unsweetened cocoa powder
1/2 cup milk plus 2/3 cup milk, divided use
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups cake flour
2 1/2 teaspoons Royal Baking Powder
1/4 teaspoon baking soda
Fudge Frosting (recipe follows)

Cook cocoa powder and 1/2 cup milk together until smooth and thick; cool.

Cream shortening; add sugar slowly, beating in well. Add unbeaten eggs, one at a time, beating well after each addition. Add flavoring.

Sift together dry ingredients; add alternately with milk to creamed mixture. Add chocolate mixture; and mix well.

Bake in 2 greased nine-inch layer cake pans in moderate oven at 350 degrees F about 20 minutes; or bake in an oblong baking pan about 30 minutes. Remove from layer cake pans and cool on rack (or cool in oblong pan).

Put cooled layers together and cover top and sides of cake with frosting; or spread frosting thickly on top of cake in oblong pan; cut into squares to serve.

FUDGE FROSTING

2 cups sugar
2 tablespoons corn syrup
3 squares (1 ounce each) unsweetened chocolate
1/2 cup milk
1/2 teaspoon Royal Baking Powder
2 tablespoons butter
1 teaspoon vanilla extract

Cook sugar, corn syrup, chocolate and milk 232 degrees F or until syrup forms a very soft ball when tested in cold water. Stir occasionally to prevent burning. Remove from fire, add baking powder and butter. Cool to lukewarm. Add vanilla extract and beat until creamy and right consistency to spread.

Makes 1 (two-layer) cake
From: Recipelink.com
Source: A Guide to Royal Success in Baking, Royal Baking Powder, Standard Brands Inc., 1940