| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Water |
| 4 |
|
Egg whites |
| 2 1/3 |
c |
Flour |
| 2 2/3 |
ts |
Baking powder |
| 1 |
pn |
Salt |
|
|
Butter |
| 2 |
c |
Sugar |
| 1 |
ts |
Corn syrup |
| 3/4 |
c |
Evaporated milk |
| 1 |
pn |
Salt |
| 2 |
|
Squares chocolate |
| 2 |
tb |
Butter |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CHOCOLATE ICING
CAKE: Cream butter and sugar. Sift flour, baking powder and salt. Add to
butter mixture alternately with water. Beat in whites, one at a time. Pour
into sheet pan. Bake at 375 for 30 minutes or until done. CHOCOLATE ICING:
Butter bottom and sides of saucepan. Combine rest of ingredients and bring
to rolling boil. Remove from heat. Add 2 tablespoons butter and vanilla.
MRS HARRY WOOD (TOOBY)
GREERS FERRY, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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