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From cooks.com

3 egg whites

3/4 c. sugar

1/2 c. shortening

1/4 tsp. salt

1 c. sugar

1 tsp. vanilla

1/2 c. cocoa

1/3 c. hot water

1 c. cold water

2 1/2 c. sifted flour

1 1/3 tsp. baking soda

1/4 c. warm water

Beat egg whites and 3/4 cup sugar until fluffy and set aside. Cream shortening, salt, 1 cup sugar and vanilla. Set aside. Make a paste of cocoa and hot

water and add to creamed mixture; stir until lightly blended. Add cold water and flour alternately to creamed mixture. Fold in egg white mixture. Add soda

dissolved in warm water, and fold in gently with a wire whisk. Pour into a lightly greased 9 x 13 inch cake pan, and bake 35 to 40 minutes at 350 degrees.

(You'll need 35 to 40 minutes to clean up all those bowls!!) Frost with a nice buttercream frosting - preferably chocolate or with the frosting below.


1 egg

1 c. milk

1/2 c. sugar

2 tbsp. cornstarch

1/4 tsp. salt

1 tsp. vanilla

1/2 c. shortening (if this were being made in a real Norwegian kitchen, that shortening would probably be butter - maybe you could try it - or butter.)

5 heaping tbsp. powdered sugar

In double boiler, beat the egg, milk, sugar, cornstarch and salt. Cook over water until thick; add vanilla and cool. Cover until set, but not hard. Beat

together the shortening and powdered sugar. Add to the egg mixture and beat until smooth. Good on chocolate cake.