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Chocolate Cake with Coffee Frosting
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| 2 cups | sifted flour |
| 2 teaspoons | baking powder |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 1/2 cup | shortening |
| 2 cups | firmly packed brown sugar |
| 2 | eggs |
| 1 teaspoon | vanilla |
| 4 squares | unsweetened chocolate, melted |
| 1 cup plus 2 tablespoons | milk |
Coffee frosting
Set oven for moderate, 350 degrees F. Grease and flour two 8-inch round cake pans. Sift together flour, baking powder, baking soda and salt. Beat shortening; add sugar gradually; beat until fluffy. Add eggs, one at a time; beat well after each addition; stir in vanilla and chocolate. Add dry ingredients alternately with milk; stir only enough to blend well. Turn into pans. Bake 30 minutes or until cake springs back when lightly pressed with fingertip. Cool in pans 10-15 minutes. Remove; cool on rack. Frost with Coffee Frosting.
Coffee Frosting
Combine 2 egg whites, 1 1/2 cups sugar, 1/2 teaspoon cream of tartar. 1/3 cup strong coffee and 2 teaspoons light corn syrup in top of double boiler, stir well to blend. Place over boiling water and beat with a rotary beater until frosting holds its shape. Remove from heat; continue beating unti frosting stands in peaks.
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