| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
14 |
Servings |
INGREDIENTS
| 7 |
|
Eggs, separated |
| 1 |
c |
Confectioners' sugar |
| 1 |
c |
Sifted cake flour |
| 1/4 |
ts |
Salt |
| 1/2 |
lb |
Sweet chocolate |
| 3 |
tb |
Cold water |
|
|
Frosting (filling) ingredients: |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Sugar |
| 1/2 |
lb |
Butter |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Cake ingredients:
Cake directions:
Beat egg yokes until thick and lemon colored. Add
confectioners' sugar gradually, beating constantly.
Sift flour and salt together and fold into yolk
mixture. Beat egg whites until stiff enough to hold a
peak and fold in lightly.
Line seven-layer cake pans with paper and grease the
paper. Divide batter evenly among pans and bake in
moderate oven (350 degrees F.) for 12 minutes. Remove
from pans at once.
Frosting (filling) directions:
For the frosting, heat chocolate and water in the top
of double boiler. Mix eggs and sugar thoroughly,
combine with melted chocolate and cook until thick,
stirring constantly. Remove from heat; add butter and
beat until well blended. Add vanilla and continue
beating until filling is stiff enough to spread.
Cover each layer and top and sides of cake with
filling.
NOTE: It may be necessary to place several toothpicks
through the top layers to hold them in place until
filling sets.
Serve after 24 hours. Serves 14 to 16.
From the Wed 06-17-1992 edition of The El Paso Times
newspaper. Posted by John P. Nicholson
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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