3 c Cake Flour; sifted
3 ts Baking Powder
1/2 ts Salt
3/4 c Butter; or shortening
2 c Sugar
3/4 c Milk
1 ts Vanilla
6 Egg whites; sliffly beaten
3 oz Unsweetened Choc; melted
4 tb Sugar
1/4 c Water; boiling
1/4 ts Soda
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 afrer each addition until smooth. Add vanilla.
Fold in egg whites quickly and thoroughly. To melted chocolate, add sugar
and boiling water, stirring until blended. Then add soda and stir until
thickened. Cool slightly. Divide batter in two parts. To one part add
chocolate mixture. Put by tablespoons into two greased 9-inch layer pans
altemating light and dark mixtures. Then with knife cut carefully through
batter once in a wide zig-zag course. Bake in moderate oven ( 375degrees F.
) 30 to 35 minutes. Spread Hungarian Chocolate Frosting ( See recipe )
between layers and on top and sides of cake. This cake may be baked in two
8x8x2-inch pans in moderate oven (350 degrees F.) 50 minutes, or until
done. Or bake in 8x4x3-inch pan in moderate oven (350 degrees F.) 70
minutes. Kate Smith Collection 1940 Published by General Foods Corp.
From
Yields
1 Servings