Cream butter and shortening with mixer.
add vanilla.
gradually add sugar, one cup at a time, beating on medium speed.
scrape sides and bottom of bowl often.
when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
refridgerate leftover icing in an airtight container.
Rewhip before using.
*****For chocolate icing.
Add cocoa powder or melted chocolate when adding the sugar.
For cake: Sift together sugar and
n.
Start with the icing, though first preheat the
o make the walnut chocolate layer, in a large
nto prepared pans.
Bake for 20 to 25 minutes or
Pour into prepared pan. Bake for 40-45 mins, until toothpick
an with parchment paper.
For the cake, beat the butter
lectric mixer on high speed for 8-10 mins, until a
nto prepared pan.
Bake for about 1 hour until toothpick
ith parchment paper.
Stir chocolate and 1/2 cup water
ompletely on wire rack.
For the chocolate icing, beat all ingredients in
n wire rack.
For the chocolate icing, combine chocolate and butter in a
ananas, chocolate and milk. Spread into prepared pan.
Bake for 50
iners, smoothing the surface. Bake for about 20 mins. Turn the
ith a fork.
Bake for 15-20 mins. Cool in
n wire rack.
Meanwhile, for the chocolate icing, sift powdered sugar and
vanilla and espresso mixture; beat for 2 minutes.
Pour into
40 min).
Cool cakes for 15 minutes on a rack
Transfer to prepared pan. Bake for 1 hour, or until a
large bowl. Whisk in chocolate. Stir in carrot and pineapple