| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Chocolate, Katesmith |
1 |
Servings |
INGREDIENTS
| 2 1/3 |
c |
Cake flour; sifted |
| 2 1/4 |
ts |
Baking Powder |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Soda |
| 2/3 |
c |
Butter; or shortening |
| 1 1/4 |
c |
Sugar |
| 1 |
|
Egg; unbeaten |
| 2 |
|
Egg yolks; unbeaten |
| 3 |
oz |
Unsweetened Choc.; melted |
| 3/4 |
c |
Milk |
| 1 |
ts |
Vanilla |
| 1/3 |
c |
Boiling water |
INSTRUCTIONS
Sift flour once, measure, add baking powder salt and soda, and sift
together three times. Cream butter thoroughly, add sugar gradually, and
cream together until light and fluffy. Add egg and egg yolks, one at a time
beatlng well after each. Add chocolate and blend. Add flour alternately
with milk, a small amount at a time, beating after each addition until
smooth. Add vanilla, then add boiling water, beating quickly and thoroughly
Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F)
30 to 35 mlnutes, or untll done. Spread Plneapple Fluff Frosting (see
recipe) between layers and on top and sides of cake. Double recipe for
three 10-inch layers.
This cake may be baked as follows: bake about 2/3 o batter in greased
pan, 8x8x2 inches, in slow oven ( 325 degrees F. ) 45 mlnutes, or until
done; remalnlng 1/3 of batter may be baked in 15 greased medium cup-cake
pans in moderate oven (350 degrees F.) 25 minutes, or until done. Kate
Smith Collection 1940 Published by General Foods Corp
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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