Sticky Chocolate Cake

Another cake submission! This is one of my favorite cakes ever; my mom makes it for my birthday. It is so good–gooey, sticky, chocolate goodness.

When I visited my grandmother’s, I always checked her cakebox in the hopes of seeing this cake. It’s one of my favorites.

-Vegetable shortening
-Flour
-Wax Paper

Layers:
-1 stick of butter
-2 1/4 cups self-rising flour
-1 1/2 cups sugar
-1 cup milk
-1 tsp. vanilla extract
-2 extra large eggs

Chocolate Icing:
-1 cup sugar
-5 Tbl. fresh cornstarch
-2 1-ounce squares unsweetened chocolate, grated
-Dash of salt
-1 cup boiling water
-3 Tbl. butter
-1 tsp. vanilla extract

Prepare cake pans: Grease 3 or 4, 9-inch round cake pans with vegetable shortening & dust with flour. Cut wax paper to fit bottoms of cake pans. Grease both sides of wax paper. Line each pan with the greased wax paper after they have been greased and floured. Preheat oven to 350 degrees.

Cream lightly 1 stick of butter. Stir together: 2¼ cups self-rising flour & 1½ cups sugar.

Mix together 1 cup milk, 1 tsp. vanilla extract, 2 extra large eggs. Add milk mixture to butter mixture. Beat together for 2 minutes.

Divide batter among the cake pans, approximately 1 cup per pan if you use 4 pans. Spread batter evenly in pans, bake at 350 degrees for 20-30 minutes, until lightly browned. Set aside to cool 5 min.

Mix sugar and cornstarch in a heavy saucepan. Add boiling water. Cook, stirring constantly until mixture thickens. Remove from heat. Blend in butter and vanilla.

Cut around edge of pan, flip out, peel off wax paper. Apply icing while layers are warm or completely cool. Be sure to spread icing on the cake while the icing is still hot.

Submitted by: Gloria