Before the “Shelter in Place” rule, I had the opportunity to make this cake twice in March – once for my daughter-in-law’s birthday and then two weeks later for my two grandaughers who sent me a request for another cake. We have been socially distancing from our family since March 15th, so I was happy to bake the second cake and deliver it through my daughter’s kitchen window in order to keep two little girls very happy. These two cakes pictured were made with chocolate but more importantly LOVE.

2 cups Robin Hood All Purpose Flour
2 cups Lantic Granulated Sugar
1 tsp. baking soda
1 tsp. salt
½ tsp baking powder
¾ cup water
½ cup Crisco
2 eggs
1 tsp. vanilla
4 oz. Baker’s Unsweetened Chocolate (melted)
Heat oven to 350 degrees. Grease & flour two 9” round cake pans. Put all ingredients in large bowl and mix on low speed for 30 seconds. Beat 3 minutes on high speed. Pour into prepared pans. Bake for 30 – 35 minutes. Frost with Fudge Frosting.

FUDGE FROSTING (this is so worth the time it takes to make)
2 cups Lantic Granulated Sugar
½ cup Crisco
4 oz. Baker’s Unsweetened Chocolate
2/3 cups milk
½ tsp. salt
2 tsp. vanilla
Mix all ingredients except vanilla in a pot. Heat to rolling boil, stirring occasionally. Boil 1 minutes without stirring. Place pot in bowl of ice and water. Beat until frosting is smooth and spreading consistency. Stir in vanilla. Frost cake