3 1/2 c Cake flour, sifted 1 1/4 c Ice water
1 1/4 ts Baking soda 1 ts Vanilla
1/2 ts Salt HUNGARIAN FROSTING:
2/3 c Butter or margarine, 3 oz Unsweetened chocolate,
-softened -melted
1 3/4 c Sugar 1 1/2 c Confectioners’ sugar, sifted
2 ea Eggs, unbeaten 2 1/2 tb Hot water
2 1/2 ea 1-oz squares unsweetened 1 Egg
-chocolate, melted and 4 tb Butter or margarine
-cooled
Sift together flour, soda and salt. Cream butter or margarine in
large bowl of electric mixer. Gradually add sugar; beat until light
and fluffy. Add eggs, one at a time, beating well after each
addition. Blend in melted chocolate. Add sifted dry ingredients
alternately with ice water. Add vanilla. Pour batter into two 9 inch
layer cake pans that have been greased and floured. Bake in a 350
degree F. oven for 30 to 35 minutes. Frost with Hungarian Frosting
(below).
Hungarian Frosting: Combine chocolate, sugar and water in small bowl
of electric mixer; blend well. Add egg and beat well. Add butter or
margarine, 1 tablespoon at a time, beating until smooth. This cake
and frosting will freeze.
Yields
6 servings