1/3 cup shortening
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 (18.25 ounce) package white cake mix
1/2 cup white sugar
1/2 cup water
1 cup buttermilk
1 cup water
Preheat oven to 300% F (150 degrees C). Grease and flour 2 - 12-inch pans. In a large bowl, cream together the shortening and flour. Stir in the salt and se...
In a large bowl, stir together the milk and 1/2 cup of water. Stir in the buttermilk, 1 cup of water, and the remaining 1 cup of water. Transfer batter to prepared muffin cups and cut 2 1/2 inch slits in the top of the cake.
Bake for 60 to 80 minutes in the preheated oven, or until a toothpick inserted comes out clean.
Remove from oven and pipe slowly moving chocolate-covered confectioners' frosting over top. Let cool. Cut into squares ¼ of the cake, leaving 1 inch from the sides. Slide a knife into the chocolate layer and carefully remove confectioners' top 3 layers. Push back edge of cake to make third arch.
Frost without frosting: Pour white sugar over all. Spread buttermilk over top and press firmly down so that road breaks are few and far between (about 2 minutes of continuous pounding). Let stand 30 to 45 minutes.
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