Blueberry chocolate torte

Ingredients
1 ¼ lbs Sugar
½ lbs Shortening
1 ½ lbs Flour
8 whole Eggs
2 tbsp Baking Soda
4 tsp Baking Powder
2 ½ cup Cocoa Powder
2 ½ cup Milk
2 cup Whites

Method
• Cream sugar, shortening, flour, cocoa powder, baking powder and baking soda together.
• Combine egg white & whole eggs add slowly.
• Add ½ of the milk because the consistency tends to be runny.
• Bake at 300 degrees Fahrenheit for 15-30 minutes
• To test for baking touch little when it springs back it is ready.
• Once cool, soak in stock syrup (see below).

Topping
Stock Syrup
500g water
600g sugar
• Boil for five minutes; chill and flavour with your favourite dark rum.

Icing
2 lb whip topping
1 lb blueberry pie filling
• Combine well and sandwich chocolate cake that has been soaked with stock syrup and rum.
• Put to chill. Just before serving grate a little bitter chocolate on top. Cut in desire shape.
• Served with a scoop of vanilla ice cream place in tulip shell place on top of cake if desire.

Tulip Batter
4 oz icing sugar
4 oz egg white
4 oz butter
4 oz flour
• Cream butter and sugar, add egg white, then flour.
• Chill for at least one hour. Stencil out desired shape and bake in a hot oven until golden brown.