10 cups all-purpose flour
1 (14 ounce) can evaporated milk
1 tablespoon shortening
2 eggs
1 teaspoon vanilla extract
5 cups butter, melted
1 (2 ounce) package instant chocolate pudding mix
1 tablespoon cocoa
1 tablespoon vanilla extract
1 1/4 cups white sugar
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round pans.
Sift together the flour, milk, shortening and eggs. Stir in the chocolate pudding mix, cocoa, vanilla and white sugar. Beat the flour mixture into the milk mixture, stirring constantly.
Pour batter into prepared pans. Bake preheated oven for 30 minutes. The cake will be firm but you may not notice when it hits the center of the pan.
Remove from preheated oven and quickly remove from pans. Place pan in a cool cool place to cool completely. Dust with royal icing and frost top of crust with buttercream frosting. Melt buttercream frosting on top of warm cake before removing from oven. Serve warm or cold.
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