Yield: 6 servings
|2 ounces||To 4 oz chocolate|
|1 cup||Light brown sugar, firmly packed|
Preheat oven to 350. Prepare the following custard: Cook and stir in a double boiler OVER-not IN-hot water: Remonve from heat when thickened. Have other ingredients at about 75 degrees. Sift before measuring: 2 c. cake flour Resift with: 1 tsp soda ½ tsp salt Sift: 1 c. white sugar Beat until soft: ½ c. butter Add the sugar gradually. Blend until very light and creamy. Beat in, one at a time: 2 egg yolks Add the flour to the butter mixture in 3 parts, alternating with thirds of: ¼ c. water ½ c milk 1 tsp vanilla Stir the batter until smooth after each addition. Stir in the chocolate custard. Whip until stiff, but not dry: 2 egg whites Fold them light into the cake batter. Baked in 2 greased 9-inch round pans for about 25 minutes. Spread, when cool, with: Caramel Icing or Chocolate Icing (recipes follow) CARAMEL ICING
Stir until the sugar is dissolved: 2 c. brown sugar 1 c. cream or ½ c. butter plus ½ c. milk Cover and cook for about 3 minutes or until the steam has washed down any crystals which may have formed on the sides of the pan. Uncover and cook without stirring to 238 to 240 degrees. Add: 3 TBSP butter Remove the icing from the heat and cool to 110 degrees. Add: 1 tsp vanilla Beat the icing until it is thick and creamy. If it becomes too heavy, thin it with a little cream until it is of the right consistency to be spread.