Yield: 2 layer cake
|3||Eggs, beaten light|
|3 tablespoons||Molasses OR Caramel syrup|
|½ cup||Boiling water|
|2 cups||Brown sugar|
|½ cup||Sweet milk|
|3 tablespoons||Hot milk|
|3 teaspoons||Baking powder|
CAKE: Cream the Crisco, gradually beat in the sugar, then the eggs, beaten light. Melt the chocolate over hot water; add the small measure of sugar and the hot milk and mix thoroughly, then beat into the first mixture; lastly add, alternately, the milk and the flour sifted with the baking powder and cinnamon. Bake in two layers about 18 minutes. Put soft filling between layers & frosting on top.
FROSTING: Melt the sugar in the molasses and boiling water; wash down the saucepan, cover and let boil about four minutes; uncover, add the Crisco, and let boil to the "soft-ball" stage (238 degrees). Pour the syrup in a fine stream on the egg whites beaten very light, beating constantly meanwhile; pour the frosting into the saucepan in which the syrup was boiled, set it over a dull fire on an asbestos mat or over boilng water and stir and beat until it thickens perceptibly, then spread on the cake, leaving the surface rough. SOFT FILLING: Melt the sugar in the milk, and heat to the boiling point; cream the Crisco, beat in the flour and salt and dilute with a little of the hot syrup; stir until boiling then let simmer, stirring occasionally, ten minutes; add the vanilla, let cool a little and use.
From _The Whys of Cooking_ by Janet McKenzie Hill, c. 1919 The Procter & Gamble Co.
Submitted By TERRI WOLTMON On 05-09-95