One egg cake

In case your chicken is freezing and not laying the way she might if she were a snowbird already lounging on the sandy beaches of South Miami, or if pennies are tight and running out and buying the eggs from the store which can cost upwards of $4.00 when they are shipped up from relaxed chickens in balmier temperatures, there is always The One Egg Cake.
Grease 2 8″ round pans with butter, and then shake with first flour, and then a pinch of sugar. Preheat the oven to 350 degrees.
Sift two times: 2 cups of flour and then measure out 2 cups minus 2 tablespoons and 2 teaspoons onto a piece of wax paper. Add 1 cup sugar, 2 1/2 teaspoons of baking powder and a very scant pinch of salt. Sift everything together again. Add 1/3 cup of very soft shortening and 2/3 cups of milk and beat with an electric beater for two minutes. Add another 1/3 cup of milk, 1 egg, 1 teaspoon of vanilla and 1 teaspoon of Gran Marnier (that part if you are in the mood.)
Beat for another two minutes. Bake until a cake tester or straw from the broom comes out clean and when they are cool, frost with chocolate frosting. (1 stick soft butter, half a box of 10X sugar, 1/3 cup cocoa and 1 teaspoon of vanilla or strong coffee. Add 3 tablespoons of milk. Add more sugar if you need a stiffer frosting. Beat with the electric mixer.

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