One of the "neighbors" asked us for the "best chocolate cake ever". Another "neighbor" responded with this recipe which, although I've never tried it, looks like it might qualify for that honor. At any rate, if you prepare this for your Valentine, I'm sure it will make the perfect Valentine's Day dessert. - Bob & Rob.

VIENNA CHOCOLATE CAKE

2 1/2 c. flour
2 c. sugar
2 t. baking soda
6 T. Hershey's cocoa
1 t. salt
2 T. white vinegar
10 T. vegetable oil
2 t. vanilla
2 c. cold water

Sift the dry ingredients together. Add the liquids and beat with an electric mixer til smooth. Pour into an ungreased (9x13 inch) pan. Bake 350° for35-40 minutes or til a toothpick tested in the center comes out clean. Cool and frost.

BUTTERCREAM FROSTING:

Beat together 1/2 c. Crisco shortening and 1 stick butter or margarine. Add 1 t. vanilla and 1 c. sugar mixing til smooth (it will be gritty). Warm 1 c. milk and add VERY SLOWLY while mixing. (add only enough milk to dissolve the sugar and get a smooth creamy consistency. This may only be 3/4 to 1 cup of the milk). Frost the cooled cake and sprinkle with chopped walnuts and chocolate sprinkles.
(serves 12)


Note: Warm the 1 c. milk then add the sugar to the milk. Stir til dissolved and let the milk cool. Slowly add to the recipe and beat til creamy and smooth. If you want an even sweeter frosting add 1 c. of confectioners sugar at the end of the recipe.

Vienna Chocolate Cake and Buttercream Frosting recipe from the Feb. 1999, Menu Minder publication.