| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cakes, Desserts |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
~-----------------------NPXR56B---------------------------------------
~--- 3/4 c Butter or margarine 2 c Imperial Granulated Sugar 3 c
All-purpose flour 1 tb Baking powder 1/2 ts Salt 1/2 c Milk 1/2 c
Water 1 ts Vanilla 1/2 ts Almond flavoring 6 Egg whites
~----------------------------CHOCOLATE
FROSTING---------------------------- 3 (1 oz) squares unsweetened :
Chocolate 4 1/2 c Imperial 10X Powdered Sugar : -sifted 1/8
ts Salt 1/4 c Hot water 1/2 c Melted butter 1 ts Vanilla Cream
butter until soft and light. Gradually add sugar and continue
creaming several minutes to incorporate as much as possible. Combine
flour, baking powder and salt; sift 3 times. Add flavoring to milk and
water. Add flour alternattely with liquid to creamed mixture; beat
well after each addition. Beat egg whites until stiff, but not dry,
fold immediately into batter, blending well, but do not beat. Pour
into 3 greased and floured 9" layer pans. Bake at 350~ for 25 minutes.
Cool 5 minutes, then turn onto cooling racks and remove pans. When
cool, fill and frost with Chocolate Frosting. Chocolate Frosting: Melt
chocolate over hot water. Reserve. Combine remaining ingredients. Add
some of the melted chocolate and beat in well. If desired, continue to
beat in additional chocolate until desired chocolate color and flavor
are obtained. Fills and frosts a 9-inch 3-layer cake. Posted to EAT-L
Digest Date: Thu, 26 Sep 1996 11:19:37 -0500 From: LD Goss
<[email protected]>
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