This “takes the cake” as the all-time favorite at the Thalhimers’ bakery!
Yellow Cake
1 cup solid shortening, such as Crisco
3 cups granulated sugar
6 eggs
4 cups flour
1-1/2 teaspoons baking powder
2 teaspoons salt
2 cups milk
2 teaspoons vanilla extract
Chocolate Icing
3/4 cup hot water
4-1/4 to 4-1/2 cups powdered sugar
4 (1 ounce) squares unsweetened baking chocolate, melted
1-1/8 teaspoons hot water
Yellow cake:
Preheat oven to 350 degrees F.
Beat shortening and sugar with a heavy-duty mixer on a medium setting for about 2 minutes. One at a time add the eggs; beat until yellow disappears. Alternately mix in dry ingredients (salt, flour and baking powder) with the milk, ending with the dry ingredients. Blend in vanilla extract. Pour batter into 2 baking pans (about 17 inches long by 12 inches wide by 1 inch deep) filled 1/4 inch deep. Bake for 30 minutes, checking for doneness after about 20 minutes. Cool. Cut into 6 rectangular slices 8 inches long x 4-1/2 inches wide.
Chocolate icing:
Slowly mix hot water into powdered sugar. Add the melted chocolate. Beat by hand until smooth. Add 1-1/8 teaspoons water. Beat again. Frost one layer of cake and put another layer on top and frost. Let it sit a minute to set or the layer may slip off. Repeat until all six layers are frosted. Frost top, sides and ends. Cake size should be 8 inches long by 4-1/2 inches wide by 4 inches tall.