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3 c Cake Flour; sifted
3 ts Baking Powder
1/2 ts Salt
3/4 c Butter; or shortening
2 c Sugar
3/4 c Milk
1 ts Vanilla
6 ea Egg whites; sliffly beaten
3 oz Unsweetened Choc; melted
4 tb Sugar
1/4 c Water; boiling
1/4 ts Soda
Sift flour once, measure, add baking powder and salt, and sift
together three times. Cream butter thoroughly, add sugar gradually,
and cream together until light and fluffy. Add flour, altemately with
milk, a small amount at a time, beating afrer each addition until
smooth. Add vanilla. Fold in egg whites quickly and thoroughly. To
melted chocolate, add sugar and boiling water, stirring until
blended. Then add soda and stir until thickened. Cool slightly.
Divide batter in two parts. To one part add chocolate mixture. Put by
tablespoons into two greased 9-inch layer pans altemating light and
dark mixtures. Then with knife cut carefully through batter once in a
wide zig-zag course. Bake in moderate oven ( 375degrees F. ) 30 to 35
minutes. Spread Hungarian Chocolate Frosting ( See recipe ) between
layers and on top and sides of cake. This cake may be baked in two
8x8x2-inch pans in moderate oven (350 degrees F.) 50 minutes, or
until done. Or bake in 8x4x3-inch pan in moderate oven (350 degrees
F.) 70 minutes. Kate Smith Collection 1940 Published by General Foods
Corp.
Yields
1 Servings
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