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
<ldgoss@METRONET.COM>

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