| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Hungarian |
Cakes, Collector, Kate, Smith |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Cake Flour; sifted |
| 3 |
ts |
Baking Powder |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Butter; or shortening |
| 2 |
c |
Sugar |
| 1 |
c |
Milk |
| 1 1/2 |
ts |
Vanilla |
| 6 |
|
Egg whites; stiffly beaten |
INSTRUCTIONS
Sift flour once, measure, add baking powder and salt, and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy. Add flour, altemately with milk, a small
amount at a time, beating after each addition until smooth. Add fla-
voring. Fold in egg whites quickly and thoroughly. Bake in three greased
9-inch layer pans in moderate oven ( 375 degrees F.) 20 to 25 minutes.
Spread Chocolate Cream Filling (see recipe) between layers and Hungarian
Chocolate Frost- ing (see recipe) on top and sides of cake. When frosting
is set, write numbers from one to twelve around top of cake with white
frosting to represent the face of a clock. Place hands of clock at twelve
o'clock.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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