| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 8 | oz | (squares) semi-sweet chocolate |
| 2 1/4 | c | Sifted cake flour |
| 2 1/4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Shortening |
| 1 | c | Sugar |
| 3 | Egg whites | |
| 3/4 | c | Milk |
| 1 1/2 | ts | Vanilla |
INSTRUCTIONS
Here's a recipe for Melissa. I have not made this cake. It's from the Culinary Arts Institute Encyclopedic Cookbook, revised 1959 edition Cut each small square of chocolate into 4 to 6 pieces. Sift flour, baking powder and salt together. Cream shortening with sugar until fluffy. Add unbeaten egg whites, one at a time, beating thoroughly after each is added. Add dry ingredients and milk alternately in small amounts, beating well after each addition. Add vanilla. Line cake pans with paper and grease the paper. Pour about 1/6 of batter into each pan. Sprinkle 1/6 of chopped chocolate over each. Repeat, ending with chocolate. Bake in 350F oven for 30 minutes. Makes 2 (9-inch) cakes. Here's my suggestion for a moist cake...before frosting brush each layer with a simple syrup of 1 teaspoon of sugar to 1/2 cup of water. You can also add a flavored liquor like triple sec or Kahlua. Posted to KitMailbox Digest by CathCooks@aol.com on Sep 3, 1997
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