| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chicago |
|
1 |
Servings |
INGREDIENTS
| 9 |
oz |
Semisweet chocolate pieces; melted |
| 2 3/4 |
c |
Sifted cake flour |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Vegatable or all-purpose shortening |
| 1 |
ts |
Vanilla |
| 1 |
c |
Sugar |
| 4 |
|
Eggs; well beaten |
| 2/3 |
c |
Water |
INSTRUCTIONS
Prepare 2 9-inch round cake pans; grease bottom of pan only; line with
waxed paper cut to fit bottom; grease waxed paper.
Melt chocolate; set aside to cool.
Sift together: cake flour, baking powder, baking soda and salt; set aside.
Cream together: shortening, and vanilla, until shortening is softened. Add
sugar gradually, creaming until fluffy. Add eggs, one at a time beating
thoroughly after each addition. Stir in cooled chocolate.
Add water and dry ingredients in fourths, to creamed mixture. After each
addition, beat only until smooth. Do not overbeat.
Bake at 325 for 30 to 35 minutes or until cake tests done. Cool and remove
from pans.
Recipe by: CHICAGO CULINARY ARTS INSTITUTE 1950
Posted to recipelu-digest Volume 01 Number 581 by ctlindab@mail1.nai.net on
Jan 23, 1998
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