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Chocolate Ribbon Cake

Yield one 3-layer cake


  • 3/4 cup shortening
  • 2 1/4 cups sugar
  • 4 1/2 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups milk
  • 1 1/2 teaspoons vanilla extract
  • 6 egg whites
  • 5 (1-ounce) squares unsweetened chocolate, divided
  • 1 1/2 tablespoons plus 1teaspoon butter or margarine, divided
  • Marshmallow Frosting

How to Make It

  1. Grease and flour three 9-inch round cake pans; set aside.

  2. Cream shortening; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition.

  3. Beat egg whites (at room temperature) until stiff peaks form; gently fold into batter.

  4. Pour one-third of batter into 1 prepared pan. Melt 3 squares chocolate and 1 1/2 tablespoons butter; stir into remaining two thirds batter. Pour into remaining prepared pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely.

  5. Spread Marshmallow Frosting between layers, placing white layer in the center. Frost top and sides of cake. Combine remaining chocolate and butter; melt over low heat, stirring frequently. Cool slightly, and drizzle over top of cake.

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