Yield: 1 Servings
|2 cups||Cake flour; sifted|
|2 teaspoons||Baking powder|
|2 \N||Eggs; unbeaten|
|3 ounces||Unsweetnd choc|
Sift flour once, measure, add baking powder, soda and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add melted chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven, 350 deg. F., 30 minutes.
Spread Golden Cream Filling (see recipe) between layers and Chocolate Fluff Frosting (see recipe) over cake. For an all-chocolate cake spread Hungarian Chocolate Frosting (see recipe) between layers and over cake.
Kate Smith Collection 1940 Published by General Foods Corp.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini