2 Eggs; separated
1 1/2 c C and H Granulated Sugar
— divided
2 c All-purpose flour
2 ts Baking powder
1/4 ts Baking soda
1 ts Salt
1/3 c Salad oil
1 c Milk
2 oz Unsweetened chocolate
— melted
-CHOCOLATE CREAM-
1 c Whipping cream
1/4 c C and H Powdered Sugar
1/4 c Chocolate Quick
Beat egg whites until foamy, gradually beat in 1/2 cup sugar until
very stiff. Set aside. Combine remaining sugar, flour, baking
powder, soda and salt. Mix well. Add the oil and half the milk. Beat
one minute. Add remaining milk and egg yolks and beat one minute.
Stir in chocolate. Fold in beaten egg whites. Pour in greased and
floured 13 x 9-inch pan. Bake in 350 oven 40 minutes. Cool. Cut in
squares and serve with Chocolate Cream.
Chocolate Cream: Combine whipping cream, powdered sugar and chocolate
Quick. Beat until stiff.
[NOTE: Chocolate Quick is a brand of chocolate milk mix made by
Nestle’s ~Karen]
Reprinted with permission from _Just Cakes_ From the C and H Sugar
Kitchen Electronic format by Karen Mintzias
Yields
12 Servings