Chocolate icing:
3/4 c. hot water
4 1/4 to 4 1/2 cups powdered sugar
4 (1-oz.) squares unsweetened baking
chocolate, melted 1 1/8 tsp. hot water

Yellow cake: Preheat oven to 350º.
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.
Pour batter into 2 baking pans (about 17"x12"x1") filled ¼" deep.
Bake for 30 minutes, checking for doneness after about 20 minutes.
Cool. Cut into 6 rectangular slices 8"x41/2".

Chocolate icing:
Slowly mix hot water into powdered sugar.
Add the melted chocolate. Beat by hand until smooth.
Add 1 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"x41/2"x4".

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

Nutrients per serving: 764 calories, 10 grams protein,
126 grams carbohydrate, 26 grams fat (31 percent total calories),
112 milligrams cholesterol, 1 gram fiber, 493 milligrams sodium.