Cream shortening and sugar. Add eggs. Beat well. Add chocolate, and then milk and dry ingredients alternately. Bake in 3 8" pans at 350° until tester comes out clean.
When cool ice with frosting.
Frosting: Melt chocolate. Mix 1 C sugar, egg, vanilla, milk and butter. Place bowl this mixture in pan of cold water. Add melted chocolate. Beat with rotary beater until stiff. For variation add 2 drops peppermint extract.
LEMON MERINGUE PIE
- 5 T corn starch
- 2 C water
- 1 C sugar
- ¼ t salt
- 3 eggs (slightly beaten)
- 2 T butter
- 5 T lemon juice
- 2 t lemon rind
Meringue:
Beat 3 egg whites stiff, adding 6 T sugar. Bake for 15 minutes in 325° oven. After it has become brown turn off oven and let cool in oven.
Mix corn starch with ½ C water in top of double boiler. Blend in sugar and salt. Add remainder of water. Stir constantly over low heat until mixture boils. Cover and cook over boiling water 10 minutes. Gradually pour hot mixture over beaten egg yolks. Stirring constantly return to double boiler and cook 2 minutes longer. Remove from heat, add butter, lemon juice and rind. Mix well and cool. Pour into 8" pie shell.
