Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-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.
Source: Bergan Family Favorites, Omaha Nebraska
America's Best Recipes 1992

Browse by categories