2 c Brown sugar
1 c Cocoa
1 1/2 c Grapefruit juice
2 c Sifted cake flour
1/2 ts Baking powder
1 ts Baking soda
1/4 c Shortening
2 Eggs, separated
Combine 1 cup brown sugar, cocoa and 1 cup grapefruit juice. Cook until
thickened, stirring constantly. Cool. Sift flour, baking powder and soda
together. Cream shortening with remaining cup of sugar until fluffy. Add
beaten egg yolks and beat thoroughly. Add sifted dry ingredients and
remaining grapefruit juice alternately in small amounts, beating well after
each addition. Fold in cooled chocolate syrup and mix thoroughly. Fold in
stiffly beaten egg whites. Pour into greased pans and bake in a 350 degree
oven for 30 minutes. Makes 2 (8 inch) layers. Randy Rigg The Pinnacle Club
BBS 812-963-9139
From
Yields
1 Servings