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Seven Layer Cake

3/4 c shortening
3 1/3 c cake flour
2 1/4 c sugar
4 1/2 ts baking powder
1 1/2 ts salt
1 1/2 c milk
3 eggs
2 ts vanilla

3 c confectioners' sugar, sifted
1/3 c hot water
4 oz unsweetened chocolate, melted, 4 squares
1 egg, slightly beaten
1/2 c butter, or margarine, softened
1 1/2 ts vanilla

Stir shortening just to soften. Sift in dry ingredients. Add 1
cup of milk, mix until all flour is dampened. Then beat vigorously
for 2 minutes. Add remaining milk, eggs and vanilla. Beat vigorously
2 minutes longer. Pour 2 cups batter into a lightly greased and
floured 9x1 1/2- inch round pan. Tip pan so batter runs over
bottom. Invert pan over baking sheet and tap edges on baking sheet,
allowing as much batter to run out of pan as will do so easily.
Turn pan right side up, scrape down sides to prevent burning and
even out batter remaining on bottom. Repeat for other 6 layers,
baking as many at a time as you have pans and oven space. Bake at
400~ for 8 minutes or till done. Cool in pans for 3-5 minutes,
then invert on rack to cool Put layers together and frost with
Chocolate Butter Frosting. While baking first layers, keep remaining
cake batter in refrigerator.

Chocolate Butter Frosting. Blend sugar and hot water into melted
chocolate. With spoon beat half of egg into chocolate mixture,
beat in remaining egg, beat in butter, a tablespoon at a time.
Blend in vanilla. Frosting will be thin at this point, so place
bowl in pan of ice water and beat until spreading consistency.


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