5 raw Eggs
1 stick Butter
1 cup Buttermilk
2 cups Sugar
1 cup Crisco Oil
2 cup Self-rising flour
1-½ tsp. Vanilla
Grease and flour seven 9-inch cake pans.
Beat the eggs. Add sugar, butter, oil, vanilla, flour and buttermilk. Beat
between each ingredient. Pour the batter equally into the seven pans.
Bake at 350 until done (about 8-10 minutes). Have all seven layers baked
and ready before you prepare the chocolate icing.
4 cups Sugar
4 squares Bakers Unsweetened Chocolate
1 cup Stick Butter (prefer Land O Lakes salted)
1 cup Milk
1 tsp. Vanilla
Put all ingredients (except vanilla) in a pan. Stir over medium heat until dissolved.
Bring to a boil and cook for 2 minutes, then remove from heat. Add vanilla and
stir. Prepare kitchen sink with about 3” of water and ice cubes. Lower pan of
chocolate into the icy water, and beat until the icing becomes thick, but not to thick
to pour. Immediately apply the icing to the layers; icing firms up as it cools.