This high-altitude recipe from former Denver Post food editor Helen Dollaghan first appeared in The Post in 1967. Use a 9-inch tube pan or make two 8-inch layers with batter left over for 6-9 cupcakes.
Ingredients
3/4 cup shortening or butter
1 1/2 cups sugar
1 1/2 teaspoons vanilla
3 eggs
1/2 cup cocoa powder
3 cups sifted flour
1 1/2 teaspoons baking soda
1 tsp salt
1 1/4 cups ice water
Directions
Preheat oven to 350. Lightly grease a 9-inch tube pan or two 8-inch layer pans.
In large bowl, cream shortening or butter and sugar together thoroughly. Add vanilla and eggs, beating until smooth.
In another bowl, sift dry ingredients together. Add dry ingredients alternately with ice water to creamed mixture, mixing well after each addition. End with dry ingredients and beat well.
Turn batter into greased pan. Bake 45-50 minutes for tube pan, 30 minutes for layers.
Cool and ice with marshmallow frosting.
