3 1/4 c Unsifted flour
2 1/4 c Sugar
1 c Unsweetened cocoa powder
1/2 c Cornstarch
1 tb Baking powder
1 ts Baking soda
1 1/2 ts Salt
FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
(1:161/202))
~=Basic Baking Mix Use this premeasured mix to prepare chocolate
cookies, brownies or a cake. Makes 7 cups of mix.
Sift together all ingredients. Store in tightly covered container at
room temperature. Stir before using.
~=Chocolate Layer Cake For a simple cake, spread layers with
raspberry jam and sprinkle top with confectioners’ sugar. For a more
elaborate cake, add fresh berries and Quick-Cook Fluffy Frosting.
4 egg whites 3/4 cup evaporated skim milk 1/4 cup corn syrup 1 tsp
vanilla 2 cups Basic Baking Mix (recipe above) 1/3 cup seedless
raspberry jam 1/2 pint fresh raspberries (optional) confectioners’
sugar (optional) OR Quick-Cook Fluffy Frosting (optional) (recipe
follows)
Preheat oven to 325~.
Beat egg whites in small bowl until soft peaks form.
Stir together skim milk, corn syrup and vanilla in large bowl. Beat in
baking mix at low speed until blended. Fold in 1/4 th egg whites until
blended. Gently fold in remaining egg whites just until incorporated.
Divide batter evenly bewteen two 8-inch round cake pans coated with
nonstick vegetable-oil cooking spray.
Bake in preheated 325~ oven for 20-25 minutes or until wooden pick
inserted in center comes out clean. Cool cakes in pans on wire rack
for 15 minutes. Turn out onto rack to cool completely.
Spread one layer with raspberry jam; sprinkle with half the fresh
raspberries, if you wish. Dust with confectioners sugar or dollop
some of frosting over jam and berries, if desired. Dust remaining
layer with confectioners’ sugar or spread with remaining frosting.
Place on top of first layer. Garnish with remaining berries, if
using. Serve at once or refrigerate up to 1 hour before serving.
[They did *not* frost the sides. The sides of the cake layers show
the frosting, berries and jam oozing through.]
[Note: the picture on the cover showed the top layer being swirled
with the frosting, dottted with berries and then, dusted with cocoa
powder. This dusting of brown cocoa powder on the white frosting
looks delightful with the brown layers showing at the sides.]
Per serving: 154 calories, 4 g protein, .39 g fat, 34 g carbohydrate,
176 mg sodium, 1 mg cholesterol.
Exchanges: 1 starch/bread, 1 fruit.
~=Quick-Cook Fluffy Icing 3/4 cup sugar 3 Tbsp water 2 tsp corn
syrup 1/2 tsp vanilla 1/8 tsp salt 1 egg white
Combine all 6 ingredients in the top of a double boiler; beat until
blended. Place over boiling water. Beat at high speed for 4 5 minutes
or until soft peaks form. Scrape into medium-sized bowl. Beat at high
speed until thick and spreadable. Makes
Yields
7 Servings