Ingredients
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2 1/2 cups Flour; Unbleached, Sifted 1/2 cup Cocoa; Baking 2 teaspoons Baking Soda 1 teaspoon Cinnamon; Ground 1 teaspoon Salt 3/4 cups Vegetable Shortening 2 cups Sugar 2 each Eggs; Large 1 teaspoon Vanilla 1 cup Applesauce 1 cup Buttermilk 1/3 cup Boiling Water 2 ounces Unsweetened Chocolate 1/2 cup Confectioners' Sugar; Sifted 1/4 cup Butter Or Margarine; Softened 1 teaspoon Vanilla 2 each Egg Whites; Large 1 cup Confectioners' Sugar; Sifted
Procedure
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Sift together flour, baking soda, cinnamon and salt; set
aside. Cream together the shortening and sugar in a mixing
bowl until light and fluffy, using an electric mixer at
medium speed. Add eggs, one at a time, beating well after
each addition. Blend in vanilla and applesauce. Add dry
ingredients alternately with buttermilk to creamed mixture,
beating well after each addition. Beat in boiling water.
(Batter should be thick.) Pour batter into greased and waxed
paper-lined 13 x 9 x 2-inch baking pan. Bake in preheated
350 degree F. oven for 1 hour or until cake tests done. Cool
10 minutes in pan on rack. Remove from pan; cool on rack.
When cake is cooled, spread with Chocolate Fluff Frosting.
Cut in squares.
CHOCOLATE FLUFF FROSTING: Melt chocolate
over hot water. Cool to room temperature. Blend together
confectioners' sugar, butter, melted chocolate and vanilla
in a bowl and beat until smooth. In another bowl, beat egg
whites until soft peaks form, using an electric mixer at
high speed. Gradually beat in 1 cup sifted confectioners'
sugar, 2 Tbsp at a time, until egg white mixture is glossy and
stiff. Fold in chocolate mixture into the beaten egg
whites.
