Directions

• Place egg whites in a large bowl; let stand at room temperature for
• 30 minutes. In a small bowl, combine milk and vinegar. Let stand for
• 10-15 minutes or until it begins to curdle.
• In a large bowl, cream shortening and sugar until light and fluffy.
• Add yolks, one at a time, beating well after each addition. Beat in
• chocolate and vanilla. Combine the cake flour, baking soda and salt;
• add to the creamed mixture alternately with milk mixture, beating
• well after each addition. Beat egg whites with clean beaters until
• stiff peaks form. Fold into batter.
• Transfer to two greased and floured 9-in. round baking pans. Bake at
• 350° for 25-30 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes before removing from
• pans to wire racks to cool completely.
• In a large bowl, cream shortening until light and fluffy. Beat in the
• confectioners' sugar, vanilla and enough milk to achieve desired
• consistency. Spread 1-1/4 cups frosting between layers and over top
• of cake. Tint 1-1/4 cups frosting brown. Cut a small hole in the
• corner of pastry or plastic bag; insert #48 basket weave tip. Fill
• the bag with brown frosting. Pipe vertical lines on sides of cake.
• In a large resealable plastic bag, combine water and food coloring;
• add coconut. Seal bag and shake to tint coconut. Sprinkle tinted
• coconut and cracker crumbs over top of cake. For fence, lightly
• press pretzels around top of cake. Stack Shredded Wheat as desired
• for hay bales, attaching each with frosting. Arrange horses as
• desired. Yield: 12 servings.