Yield: 1 Servings
|3 cups||Cake Flour; sifted|
|3 teaspoons||Baking Powder|
|¾ cup||Butter; or shortening|
|6 eaches||Egg whites; sliffly beaten|
|3 ounces||Unsweetened Choc; melted|
|¼ cup||Water; boiling|
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.