- 2 cps. sugar
- 1 3/4 cps. flour
- 3/4 cps. cocoa
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 cp. milk
- 1/2 cp. canola oil
- 2 tsp. vanilla
- 1 cp. boiling water
- 1 cp. sugar
- 1/3 cp. water
- 1/4 tsp. cream of tartar
- 1 dash salt
- 2 egg whites
- 1 tsp. vanilla
- 24 ounces chocolate candy coating
- 16 T. vegetable shortening
- Pre-heat oven to 350 degrees.
- Grease and flour two 9X13 cake pans.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.
- Add eggs, milk, oil, and vanilla and beat on medium speed until everything is incorporated.
- Stir in boiling water.
- Pour batter into prepared pans no more than halfway. Bake 20-25 minutes until a wooden toothpick inserted comes out clean.
- While the cake cooks, make the frosting. Combine all ingredients except vanilla in the top of a double boiler or a metal bowl above a pan of an inch or two of simmering water.
- Using a hand mixer, beat the frosting over the heat until definite peaks form.
- Remove from the heat and continue beating until the frosting is cool to the touch.
- Beat in vanilla.
- Cool cakes 10 minutes. I put my in the fridge and freezer to cool faster. Once they are completely cool, remove cakes from pans and place cakes on wax paper on the counter.
- Choose a cookie cutter, I chose a heart and cut out pieces of the cake and placed them on another piece of wax paper. You can cut the extra cake into whatever shapes you like.
- Put the filling into a piping bag and using a medium star tip stick the tip into the middle of the top of the cake and squeeze the frosting in until the cake starts to puff up. You can squeeze the filling in more than one place.
- Once the cakes are filled, put them in the fridge or freezer to keep cool before coating them with chocolate.
- Place half of the chocolate and half of the shortening in the top of the double boiler and stir until it is all melted together. You can also do this is a shallow frying pan which makes it easier for dipping.
- Take out your cakes and using a spatula with holes, dip them into the chocolate until they are fully coated. Let it drip before placing it back on the wax paper to cool.
- You can place the cakes back into the fridge or freezer to cool faster and make sure to re-fill the chocolate candy coating and shortening to finish dipping all of the cake.