- 1/2 cup shortening
- 1 1/2 cups cane syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup milk
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/4 cup unsweetened cocoa
- 3/8 cup milk
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) pans. Sift together the flour, 1/2 cup cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the shortening and cane syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla. Beat in the flour mixture alternately with 2/3 cup milk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Frost between layers, on top and sides with Easy Chocolate Frosting.
- To make Easy Chocolate Frosting: In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup plus 2 tablespoons milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in confectioners' sugar and continue beating until spreading consistency is achieved. Beat in vanilla.