2 c Sifted cake flour
2 ts Baking powder
1 ds Salt
1/2 c Butter
1 1/2 c + 1/2 c sugar
4 Eggs, separated
4 oz Unsweetened chocolate,
-melted
1 ts Vanilla
1 1/3 c Milk
1/4 c Tia Maria
Chopped Nuts
Preheat oven to 350 degrees.
-Butter and flour 2 9″ pans.
Sift flour with baking powder and salt. Cream butter; add 1 1/2 c of
the sugar gradually and blend until light and fluffy. Beat in egg
yolks. Add chocolate and vanilla. Add flour alternately with milk,
mixing well after each adition. Beat egg whites until stiff but not
dry; add 1/2 c sugar and fold into batter. Turn into pans and bake 35
minutes. Cool.
Pour 2 Tbsp Tia Maria over each layer and frost with Florence icing.
Dust sides with chopped nuts.
Florence Icing
4 Tbsp butter 2 c sugar 1/2 c milk 2 oz bitter chocolate Melt butter
in a saucepan; add sugar and milk. Bring to a boil stirring
constantly then cook over low heat 10 minutes or until temperature
reaches 236 degrees. or 115 c. Melt chocolate; add Tia Maria. Stir
into butter mixture. Remove from heat and beat icing until thick
enough to spread.
If icing hardens before cake is frosted, soften with a little hot
water.
Yields
6 Servings