Things You'll Need:
- For cake:
- 2 1/2 cups self rising flour
- 1/2 cup honey
- 1/2 cup white granulated sugar
- 1 stick real butter
- 2 eggs
- 1/2 cup cocoa powder
- 1/2 cup dry powdered milk
- 9-by-12 inch baking pan
- For icing:
- 3 cups powdered sugar
- 4 tbs. pure vegetable shortening
- Food coloring
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Step 1
Cream together the eggs, butter, honey and white sugar. Fold in powdered milk and cocoa powder. Pour into greased 9-by-12 inch baking pan. Bake the cake at 375 degrees F for 30 minutes or until toothpick inserted in center of cake comes out clean.
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Step 2
Turn cake onto pastry board lined with foil. DO NOT REMOVE FROM PAN.Lay a damp towel over cake pan for 15 minutes. DO NOT REMOVE FROM PAN. Wet towel again with cold water and lay over pan another 15 minutes. Tap firmly all over bottom of pan. DO NOT REMOVE.Repeat dampened towel one more time. Tap pan firmly on bottom all over. Lift a corner of the pan to see if the cake will release. If not, repeat damp towels and tapping every 15 minutes.
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Step 3
Turn cake so that the short side is facing you. Take a diagonal cut beginning about 2 inches from the left upper edge of the cake and ending on the left side of the cake about 1/3 of the way toward the left outer side of the cake. Repeat for the right side. Cake should now appear to have "shoulders." Place cut triangles of cake back-to-back to make a "diamond" shape. This will be the "tie."
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Step 4
Mix 4 tbs. pure vegetable shortening with 3 cups powdered sugar until a smooth icing results. DO NOT ADD WATER. Mixing will eventually make the icing moist and smooth. Reserve 3/4 cup of the icing for the "tie."
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Step 5
Add food coloring to make the desired shirt color. Ice the cake, smoothing as you go. Place the "tie" pieces on top of the cake where a tie should be. Mix food coloring into the reserved icing for the desired "tie" color. Finish icing the cake and refrigerate until ready to serve.
