2 1/4 c Sifted Unbleached Flour 2 lg Eggs
1 ts Baking Powder 1 ts Vanilla
1/2 ts Baking Soda 2 oz Unsweetened Chocolate,
1/2 ts Salt -Melted And Cooled (2 Sqrs)
3/4 c Butter Or Regular Margarine 1 c Cold Water
1 1/2 c Sugar Dark Chocolate Icing (Below)
Yield: 12 Servings
Sift the flour, baking powder, baking soda, and salt togher in a
small bowl and set aside.
Cream the butter and sugar together, in a mixing bowl, until light and
fluffy, using an electric mixer set on medium speed. Add the eggs,
one at a time, beating well after each addition. Blend in the
vanilla and cooled chocolate.
Add the dry ingredients alternately with the water to the creamed
mixture, beating well after each addition. Pour the batter into 2
greased and waxed paper-lined 9-inch round cake pans.
Bake in a preheated 350 degree F. oven for 30 minutes or until the
cake tests done. Cool in the pans on racks for 10 minutes. Remove
from the pans and finish cooling.
Place one cake layer on a serving plate upside down (slicing the top
off in needed to level the cake) and frost the top. Place the second
layer on top of the first right side up (again slicing the top if
needed to square the cake up) and use the remaining frosting to frost
the sides and top. Use the following icing or one of your choice.
DARK CHOCOLATE ICING:
Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and
cool to room temperature. Combine 1/2 cup of butter or regular
margarine, cooled chocolate, 3 egg yolks in a mixing bowl. Beat with
an electric mixer, set on medium speed, until well blended. Gradually
beat in 1 pound (1 box) of sifted confectioners’ sugar and 1/4 cup
hot water. Beat in 1 tsp vanilla and beat until smooth.
From Farm Journal’s Choice Chocolate Recipes by Elise W. Manning
Yields
2 servings