| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
Chicago |
Cakes, Icings |
10 |
Servings |
INGREDIENTS
| 2 |
|
Eggs, separated |
| 1 1/2 |
c |
Sugar, divided |
| 1 3/4 |
c |
Cake flour, sifted |
| 3/4 |
t |
Baking soda |
| 1 |
t |
Salt |
| 1/3 |
c |
Vegetable oil |
| 1 |
c |
Buttermilk, divided |
| 2 |
oz |
Unsweetened chocolate, melted |
| 2 |
|
Egg whites |
| 1/2 |
c |
Granulated sugar |
| 2 |
T |
Water |
| 1/4 |
c |
Light corn syrup |
| 1 |
t |
Vanilla |
INSTRUCTIONS
To prepare the cake: Preheat oven to 350 degrees. Grease and flour two
9-inch cake pans; set aside. In a large mixing bowl, beat egg whites
until frothy, about 2 minutes. Gradually add 1/2 cup sugar and
continue beating until whites hold stiff peaks when the beaters are
lifted, about 5 minutes. Set aside. In another large mixing bowl, sift
together cake flour, remaining 1 cup sugar and the baking soda and
salt. Add oil and 1/2 cup buttermilk; beat for 1 minute, costantly
scraping down the sides and bottom of the bowl. Add remaining 1/2 cup
buttermilk, the egg yolks and melted chocolate. Beat 1 minute longer.
Gently fold the reserved meringue into the flour-buttermilk mixture
until combined (do not overmix). Pour batter into prepared pans. Bake
at 350 degrees until a wooden toothpick iserted in the center of the
cake comes out clean, about 25 to 30 minutes. Remove pans to wire
cooling racks and let cake cool in pans for 10 minutes. Remove cake
from pans and cool completely on racks. To make the frosting: In a
medium mixing bowl, beat egg whites until stiff enough to hold a point
when the beaters are lifted, about 4 minutes. Combine sugar, water and
corn syrup in a medium-sized, heavy-bottomed saucepan. Cover and bring
to a rolling boil over high heat. Uncover, and cook until the mixture
measures 242 degrees on a candy thermometer. In a thin stream, slowly
pour hot sugar syrup into the beaten egg whites. Continue beating
until stiff peaks form when the beaters are lifted. Stir in vanilla.
Frost cake and serve. Source: a 1956 Betty Crocker recipe printed in
the Chicago Sun Times, November 6, 1996 Posted to MM-Recipes Digest V3
#307 Date: Sat, 9 Nov 1996 20:04:53 +0000 From: Linda Place
<placel@worldnet.att.net>
A Message from our Provider:
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