1. Sift cake flour, 1 c of the sugar, baking powder and salt into a medium size bowl. 2. Beat egg whites with cream of tartar until foamy white in a large bowl, beat in remaining 3/4 c sugar, 1 t at a time until meringue forms soft peaks. 3. Blend liquid shortening, water, vanilla and egg yolks into flour mixture. 4. Add melted chocolate, beat one minute with electric mixer at low speed or 75 strokes by hand. 5. Fold into meringue until no streaks of white remain. 6. Pour into ungreased 10 inch angel food cake pan. 7. Bake in 325 oven for 1 hour and 20 minutes or until top springs back. 8. Turn pan upside down and set on a bottle. 9. Cool cake completely. 10. Turn onto a wire rack. 11. Split cooled cake into 3 layers. 12. Prepare frosting by melting butter and chocolate in large saucepan. 13. Remove from heat. 14. Beat in powdered sugar gradually with all remaining ingredients until frosting is smooth and creamy. 15. Put cake layers back together with frosting. 16. Spread remaining frosting on sides and tops. ---------------------------------------------------------------------------
Nutrition
Ingredients
