| 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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