| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes, 1941 |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Butter or butter substitute |
| 1 |
ts |
Baking soda |
| 1/2 |
c |
Cocoa |
| 1/4 |
ts |
Salt |
| 3 |
|
Eggs |
| 1 |
c |
Sour milk |
| 2 |
c |
Cake flour |
| 1/2 |
c |
Chopped raisins |
| 1/2 |
c |
Chopped nuts |
INSTRUCTIONS
Cream sugar and butter. Add egg yolks. Beat thoroughly. Sift flour,
measure, and sift with baking soda and salt. Combine sifted dry ingredients
and 1/2 cup sour milk with first mixture. Combine 1/2 cup sour milk with
cocoa and heat over hot water until cocoa is melted. Cool. Add to cake
batter. Add raisins, which have been dredged in 2 tablespoons of the
flour, and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour
into well-oiled layer cake pans. Bake in moderate oven (375 F) about 25
minutes. Ice with mahogany icing. Mrs. R.B. Bumgartner, Adona, AR.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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