Morton Ranch Cake
3/4 cup shortening
2 squares unsweetened chocolate
2 1/2 cups sugar
5 eggs
2 cups flour
1 tsp. soda
1 cup buttermilk
1 Tbsp. vanilla
Melt shortening with chocolate, and let cool. In a bowl, beat sugar, gradually add 5 whole eggs. In another bowl, sift flour with cinnamon. Dissolve soda in buttermilk. Add chocolate-shortening mixture to sugar-egg mixture. Add vanilla and stir well. Alternately add flour mixture and buttermilk mixture, beginning with the flour, to the other ingredients. This makes 3 9 inch layers or one large loaf cake. Bake layers at 350 degrees for 45 minutes, bake loaf cake for 50 minutes or until cake tests done.
You have two icing choices, one with a mint flavor and my favorite, raspberry.
Mint Icing
1 stick butter or oleo, melted
4 Tbsp's cocoa
1 box powdered sugar
6 Tbsp's cream
1/2 tsp. peppermint flavoring
1 tsp. vanilla
Mix all ingredients well in electric mixer. Spread evenly over slightly cooled cake layers and around outside, or over the top of loaf cake.
Raspberry Icing
Raspberry jelly
2 squares unsweetened chocolate
1 Tbsp. water
1 14 ounce can sweetened condensed milk
Melt chocolate and water in top of double boiler. Add condensed milk and stir over rapidly boiling water 5 minutes or until it thickens. Cool. Spread jelly between layers and frosting on top and sides of layers of cooled cake.
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