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Show Homemade Chocolate Cake Is Yummy i li r - A joy to serve a delight to eat is this dark and delicious chocolate cake. Rich in chocolate flavor and fine of texture, it will remain fresh and rnoist because it is made with soft cake flour milled especially for the feather-like quality you expect in a homemade home-made cake. Rich Chocolate Cake 4 squares unsweetened ' 12 cup butter, margarine chocolate or vegetable shortening 12 cup hot water 1-14 cups sugar 12 cup sugar 3 eggs, unbeaten 2 cups sifted cake flour Milk 1 teaspoon soda 1 teaspoon vanilla 1 teaspoon salt Chocolate Butter Frosting. With butter or margarine, use 2S cup milk. With vegetable shortening shor-tening use 34 cup milk. Place chocolate and water in top of double boiler. Cook and stir over hot water until chocolate is melted and mixture thickens. Add 12 cup sugar; cook and stir 2 minutes longer. Cool to lukewarm. Measure sifted flour, add soda and salt, and sift together three times. Cream shortening. Gradually add 1-14 cups sugar, and cream together until light and fluffy. Add eggs, one at a time, beating beat-ing thoroughly after each. Then alternately add flour and milk, beating after each addition until smooth. Add vanilla and chocolate mixture; blend. Pour batter into two round 9-inch layer pans which have been lined on bottoms with paper. Bake in moderate oven (350F.) 35 to 40 minutes, or until cake springs back when touched lightly. Cool. Spread frosting between layers and over top and sides of cake, swirling frosting attractively. CHOCOLATE BUTTER FROSTING: Cream 12 cup butter; add 2-14 cups sifted confectioners' sugar gradually, blending after each addition. Add 1 teaspoon vanilla; 14 teaspoon salt, and 3-12 squares melted unsweetened chocolate. Mix well. Add 2-14 cups sifted confectioners' sugar, alternately with about 7 tablespoons milk, beating after each addition until smooth. Then beat vigorously vigor-ously until mixture is creamy. |