- 4 oz unsweetened chocolate
- 2 cups sifted all-purpose flour
- 2 tspns baking powder
- 1/2 tspn salt
- 8 tbspns (1 stick) butter, cut into pieces
- 2 cups sugar
- 2 eggs, separated
- 1 1/4 cups milk
- 1 tspn vanilla extract
- Chocolate Finale Frosting (see below)
1. Preheat oven to 350 degrees.
2. Melt chocolate in a double boiler over simmering water. Set aside but keep warm.
3. Combine the sifted flour with the baking powder and salt, and sift again. Set aside.
4. Cream the butter and sugar thoroughly with an electric mixer. Add the egg yolks, and beat until mixture falls in ribbons from spoon. It should be smooth and silky looking like mayonnaise. Add the melted chocolate and blend thoroughly.
5. Add the flour mixture in batches, alternating with the milk. Beat it in by hand with a rubber spatula or a whisk. Blend in the vanilla.
6. Beat the egg whites until they hold a stiff peak but are not dry or grainy. Gently fold them into the chocolate batter.
7. Spoon the batter into 2 greased and lightly floured or wax-paper-lined 9-inch cake pans. The pans should be no more than 3/4 full. Place the pans on the middle shelf of the oven, and bake for 30 to 35 minutes. A cake tester or small skewer inserted in the middle should come out clean.
8. Remove the cakes from the over and allow them to cool about 3 minutes. Run a thin knife around the edges of the pans to loosen the cakes, and turn them out onto a cake rack. Cool completely before frosting.
Chocolate Finale Frosting for Classic Chocolate Butter
- 10 oz dark sweet or semisweet chocolate
- 4 tbspns heavy or whipping cream
- 6 tbspns butter
- 2 tspns vanilla extract
Heat the chocolate and cream in a double boiler and mix gently until smooth. Removed from heat and stir in the butter and vanilla.
More "Lost" Cake RecipesOregon Fresh Apple Cake with Butter Sauce(1980)
Georgia Nutmeg Delight Cake (1977)
(Origin - "The Heritage of Southern Cooking" by Camille Glenn. Published by Workman Publishing Co., 1986.)
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