| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 6 | Servings | |
INGREDIENTS
| 2 | Eggs–seperated | |
| 1/2 | c | Sugar |
| 1/3 | c | Lard |
| 1 3/4 | c | Sifted cake flour |
| 1 | c | Sugar |
| 3/4 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | c | PLUS 2 tblspns buttermilk |
| 2 | Sqares unsweetened chocolate–melted |
INSTRUCTIONS
Chocolate Lard Cake Glossy Fudge Frosting (To Follow) Beat egg whites till frothy. Gradually beat in 1/2 cup sugar. Continue beating till very stiff and glossy. In another bowl, stir lard to soften. Add sifted dry ingredients and 3/4 cup buttermilk. Stir to moisten dry ingredients; then beat 1 minute, medium speed on mixer. Scrape sides and bottom of bowl constantly. Add remaining buttermilk, egg yolks and melted chocolate. Beat 1 minute, scraping bowl constantly. Fold in egg whites. Pour into 2 greased and floured 8-inch round layer cake pans or a 13 X 9 X 2 inch pan. Bake in moderate oven at 350 F. for 30 to 35 minutes. Cool on rack 10 minutes. Remove from pans. Brush crumbs from cake while warm to faciliate frosting. Frost with Glossy Fudge Frosting. GLOOSY FUDGE FROSTING: 2 tbslpns butter/margerine, 1 (6 oz.) pkg. semisweet chocolate pieces, 1/3 Basic sugar syrup (to Follow). Melt butter over hot (not boiling) water. Remove from heat before the water boils. Add chocolate pieces to butter over hot water and stir until melted, blended and thick. Add Basic Sugar Syrup gradually, stirring after each adtion until blended. Mixture will become glossy and smooth. Remove from hot water and cool until of a spreading consistency. Spread thinly over cake. Apply quickly by pouring a small amount at a time on top of cake; as it runs down on sides, spread with spatula. Frost top of cake last. BASIC SUGAR SYRUP: 2 cups sugar, 1 cup water. That;s it! You can refrigerate this syrup and keep it handy for frosting or to sweeten beverages. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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