2 1/3 c Cake flour; sifted 1 Egg; unbeaten
2 1/4 ts Baking Powder 2 Egg yolks; unbeaten
3/4 ts Salt 3 oz Unsweetened chocolate;melted
1/2 ts Soda 3/4 c Milk
2/3 c Butter or shortening 1 ts Vanilla
1 1/4 c Sugar 1/3 c Boiling water
Sift flour once, measure, add baking powder salt and soda, and sift
together three times. Cream butter thoroughly, add sugar gradually,
and cream together until light and fluffy. Add egg and egg yolks, one
at a time beating well after each. Add chocolate and blend. Add flour
alternately with milk, a small amount at a time, beating after each
addition until smooth. Add vanilla, then add boiling water, beating
quickly and thoroughly Bake in two greased deep 9-inch layer pans in
moderate oven (350 degrees F) 30 to 35 minutes, or until done.
Spread Pineapple Fluff Frosting (see recipe) between layers and on
top and sides of cake. Double recipe for three 10-inch layers.
This cake may be baked as follows: bake about 2/3 of batter in
greased pan, 8x8x2 inches, in slow oven ( 325 degrees F. ) 45
minutes, or until done; remaining 1/3 of batter may be baked in 15
greased medium cup-cake pans in moderate oven (350 degrees F.) 25
minutes, or until done.
Kate Smith Collection 1940 Published by General Foods Corp (Courtesy
of Barb Day)
Yields
1 servings