2 c Brown sugar 1/2 ts Baking powder
1 c Cocoa 1 ts Baking soda
1 1/2 c Grapefruit juice 1/4 c Shortening
2 c Sifted cake flour 2 Eggs, separated
Combine 1 cup brown sugar, cocoa and 1 cup grapefruit juice. Cook
until thickened, stirring constantly. Cool. Sift flour, baking
powder and soda together. Cream shortening with remaining cup of
sugar until fluffy. Add beaten egg yolks and beat thoroughly. Add
sifted dry ingredients and remaining grapefruit juice alternately in
small amounts, beating well after each addition. Fold in cooled
chocolate syrup and mix thoroughly. Fold in stiffly beaten egg
whites. Pour into greased pans and bake in a 350 degree oven for 30
minutes. Makes 2 (8 inch) layers. Randy Rigg The Pinnacle Club BBS
812-963-9139
Yields
1 servings