|Sugar||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs) (Regular / Low Fat)|
|Unsweetened cocoa powder||1 Cup (16 tbs)|
|Shortening||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Vanilla extract||2 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Cream cheese||8 Ounce (1 Package, Regular / Low Fat, At Room Temperature)|
|Shortening||1⁄2 Cup (8 tbs)|
|Confectioners sugar||3 Cup (48 tbs)|
|Vanilla extract||1 Teaspoon|
|Purchased decorator icing in tubes||1 (Red Colored)|
|Purchased decorator icing in tubes||1 (Chocolate Flavored)|
To Make Cake: Preheat oven to 325°F.
Grease an ovenproof mixing bowl about 9 inches across the top and 3 inches deep that holds about 10 cups of water with shortening and line it with heavy foil, leaving about 2 inches extended over the sides.
Grease the foil and set aside.
Measure sugar, eggs, milk, cocoa, shortening, salt, baking powder, baking soda, vanilla, and flour into large mixing bowl.
Add boiling water.
Mix with electric mixer until smooth and blended, about 2 minutes.
Pour batter into prepared bowl, spreading the top evenly.
To Bake: Bake for 1 hour and 35 to 55 minutes or until a toothpick inserted into the center comes out clean.
The top will be cracked and crusty.
Remove from oven and cool completely in bowl.
To remove cake, pull up on foil. (Cake may be wrapped in foil and stored at room temperature overnight or frozen.)