Drizzle Cake

• shortening↗1⁄2 cup
• sugar↗1 1⁄2 cups
• vanilla extract↗1 teaspoon
• eggs↗2
• sifted cake flour2 1⁄4 cups
• baking powder↗2 1⁄2 teaspoons
• salt↗1 teaspoon
• milk↗1 cup
• milk↗2 tablespoons
• CHOCOLATE FUDGE DRIZZLE↗
• baker's chocolate squares↗2 ounces
• heated milk3⁄4 cup
• sugar↗2 cups
• light corn syrup↗1 teaspoon
• butter↗2 tablespoons
• teaspoon vanilla extract↗1

Step-by-step instructions

1. 1

   Stir shortening to soften. Gradually add sugar. Cream together until light and fluffy. Add vanilla. Add eggs, one at a time, beating each into the mixture before adding the next.

2. 2

   Sift flour, baking powder and salt. Shift three times together. Add creamed mixture alternately with milk. Beat after adding a little at a time. Beat until smooth.

3. 3

   Pour into a 13x9 greased pan. Bake in a preheated 375F oven for about 25-30 minutes.

4. 4

   Melt chocolate in heated milk. Add sugar and corn surp. Cook slowly. Stir until sugar dissolves.

5. 5

   Cook gently and stir frequently. Remove from heat when the mixture has cooked for about 3-5 minutes. Do not cook too long because you do not want the mixture to turn into fudge.

6. 6

   Remove from heat and add butter. DO NOT stir until the mixture has cooled to room temperature.

7. 7

   Add vanilla extract. Beat until the mixture firms up a bit.

8. 8

   Once the cake has cooled,m cut holes or cut slash marks all aound the cake. Make sure the hole goes down to the bottom of the cake pan.

9. 9

   Pour the chocolate mixrure over the cake, making sure the chocolate drizzles down into the holes you have made in the cake.