| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Hungarian |
Cakes |
6 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Cake flour, sifted |
| 1 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
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 |
ts |
Vanilla |
| 3 |
oz |
Unsweetened chocolate, melted |
| 1 1/2 |
c |
Confectioners' sugar, sifted |
| 2 1/2 |
tb |
Hot water |
| 1 |
|
Egg |
| 4 |
tb |
Butter or margarine |
INSTRUCTIONS
HUNGARIAN FROSTING:
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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