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3 c Cake Flour; sifted
3 ts Baking Powder
1/2 ts Salt
2/3 c Butter; or shortening
2 c Sugar
1 c Milk
1 1/2 ts Vanilla
6 Egg whites; stiffly beaten
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 after each addition until
smooth. Add fla- voring. Fold in egg whites quickly and thoroughly.
Bake in three greased 9-inch layer pans in moderate oven ( 375
degrees F.) 20 to 25 minutes. Spread Chocolate Cream Filling (see
recipe) between layers and Hungarian Chocolate Frost- ing (see
recipe) on top and sides of cake. When frosting is set, write numbers
from one to twelve around top of cake with white frosting to
represent the face of a clock. Place hands of clock at twelve o’clock.
Yields
1 Servings
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