CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
Hungarian |
Cakes |
6 |
Servings |
INGREDIENTS
3 1/2 |
c |
Cake flour, sifted |
1 1/4 |
t |
Baking soda |
1/2 |
t |
Salt |
2/3 |
c |
Butter or margarine |
|
|
softened |
1 3/4 |
c |
Sugar |
2 |
|
Eggs, unbeaten |
2 1/2 |
|
1-oz squares unsweetened |
|
|
chocolate melted and |
|
|
cooled |
1 1/4 |
c |
Ice water |
1 |
t |
Vanilla |
|
|
HUNGARIAN FROSTING: |
3 |
oz |
Unsweetened chocolate |
|
|
melted |
1 1/2 |
c |
Confectioners' sugar, sifted |
2 1/2 |
T |
Hot water |
1 |
|
Egg |
4 |
T |
Butter or margarine |
INSTRUCTIONS
Sift together flour, soda and salt. Cream butter or margarine in large
bowl of electric mixer. Gradually add sugar; beat until light and
fluffy. Add eggs, one at a time, beating well after each addition.
Blend in melted chocolate. Add sifted dry ingredients alternately with
ice water. Add vanilla. Pour batter into two 9 inch layer cake pans
that have been greased and floured. Bake in a 350 degree F. oven for
30 to 35 minutes. Frost with Hungarian Frosting (below). Hungarian
Frosting: Combine chocolate, sugar and water in small bowl of electric
mixer; blend well. Add egg and beat well. Add butter or margarine, 1
tablespoon at a time, beating until smooth. This cake and frosting
will freeze. Source: Florence P. Hanford's Television Kitchen Meals,
1964. NOTE: This frosting calls for use of raw egg which may pose a
health problem. Any other favorite frosting recipe could be
substituted. Shared by: June Hoffman, 9/93 From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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