Instructions:

Thalhimers' Bakery Six Layer Chocolate Cake

Source: This recipe is from "Our Snowbear Scrapbook," which is available in Richmond VA at Theatre IV, Ukrop's, Barnes & Noble with proceeds going to charity.

Note: This "takes the cake" as the all-time favorite at the Thalhimers' bakery!

Yellow Cake
1 cup solid shortening, such as Crisco
3 cups granulated sugar
6 eggs
4 cups flour
1 1/2 teaspoons baking powder
2 teaspoons salt
2 cups milk
2 teaspoons vanilla extract

Chocolate Icing
3/4 cup hot water
4 1/4 to 4 1/2 cups powdered sugar
4 (1 ounce) squares unsweetened baking chocolate, melted
1 1/8 teaspoons hot water

Yellow cake: Preheat oven to 350 degrees F.

Beat shortening and sugar with a heavy-duty mixer on a medium setting for about 2 minutes. One at a time add the eggs; beat until yellow disappears. Alternately mix in dry ingredients (salt, flour and baking powder) with the milk, ending with the dry ingredients. Blend in vanilla extract. Pour batter into 2 baking pans (about 17 inches long by 12 inches wide by 1 inch deep) filled 1/4 inch deep. Bake for 30 minutes, checking for doneness after about 20 minutes. Cool. Cut into 6 rectangular slices 8 inches long x 4 1/2 inches wide.

Chocolate icing: Slowly mix hot water into powdered sugar. Add the melted chocolate. Beat by hand until smooth. Add 1 1/8 teaspoons water. Beat again. Frost one layer of cake and put another layer on top and frost. Let it sit a minute to set or the layer may slip off. Repeat until all six layers are frosted. Frost top, sides and ends. Cake size should be 8 inches long by 41/2 inches wide by 4 inches tall.