Viennese dreamcake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All purpose flour |
| 1 | tablespoon | Baking powder |
| 1½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ⅔ | cup | Vegetable shortening |
| 6 | Egg yolks | |
| 1 | teaspoon | Vanilla |
| Rich Fudge Frosting | ||
| ½ | cup | Butter or margarine (1 stick) |
| ½ | cup | Cocoa powder (not a mix) |
| ¼ | cup | Water |
| 10 | ounces | Confectioner's sugar, sifted |
| 1 | dash | Salt |
| 2 | tablespoons | Brandy |
Directions
Sift flour, bakeing powder and slat onto wax paper. Beat sugar, shortening, egg yolks and vanilla in large bowl of electric mixer at high speed, 3 minutes, or until creamy smooth. Tutn mixer speed to low; add flour mixture alternately with milk, beating after each addition, just until gatter is smooth. Pour batter into two greased and floured 9 inch layer cake pans, dividing evenly.
Bake in miderate oven 350 degrees, for 30 minutes or until centers slpring back when lightly pressed withfingertip. Cool layers in pans on wire racks; 10 minuts; loosen around edges with a knife; tutn out onto wire racks; cool completely. Put layers together and frost wht RICH FUDGE FROSTING, garnish with ROYAL FROSTING and CAKE LACE.
FICH FUDGE FROSTING:
Melt butter or margarine with cocoa in a large saucepan over low heat stirring often, until misture is smooth; remove fom heat. Beat in confectioner's sugar, salt and brandy until smooth with electric mixer at high speed. TIP: If mixture becomes too thick while frosting cake, add a few drops hot water and beat.
FROM: Family Circle - Best Ever Baking - Nov. 1984