-JUDY GARNETT PJXG05A
2 1/4 c Flour
1 tb Baking powder
1 ts Salt
1 3/4 c Sugar
1/2 c Vegetable oil
3/4 c Water
5 Egg yolks
2 ts Vanilla extract
7 Egg whites
1/2 ts Cream of tartar
1 oz (3 squares) unsweetened
-chocolate; grated
FROSTING
1 oz (3 squares) unsweetened
-chocolate
3 tb Shortening
2 c Powdered sugar; sifted
1/4 c (+1 T.) milk
1 ts Vanilla extract
Sift together flour, baking powder, salt and sugar; make a well i
center of dry ingredients. Add oil, water, yolks, and vanilla; beat at med.
speed w/elec. mixer for 2 minutes. Beat egg whites and crem of tartar at
high speed until stiff peaks form. Pour egg yolk mixture in a thin, steady
stream over entire surface of egg whites; gently fold whites into yolk
mixture. Fold in grated chocolate. Pour batter into an ungreased 10 inch
tube pan, spreading evenly with a spatula. Bake at 325 deg. for 55 mins.;
increase temp. to 350 deg. and bake an additional 10 minutes or until cake
springs back when lightly touchedl Remove from oven; invert pan, and let
cool 40 minutes. Loosen cake from sides of pan using a narrow metal
spatula; remove from pan. Spread frosting on top and sides of cake. Yield:
one 10-inch cake.
FROSTING: Combine chocolate and shortening in top of a double boiler.
Bring water to a boil; reduce heat to low and cook until choc. melts,
stirring occasionally. Add sugar and stir until smooth. Add milk and
remaining ingredients; stir until frosting is spreading consistency. Yield:
1 1/2 cups.
Yields
12 Servings