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Show This Black Magic Chocolate Cake Is a Luscious Cake Flouf Triumph Here's a dream of a chocolate cake, a Black Magic Cake, easy to make and delicious, with a fine, tender grain assured by the use of cake flour. It's so easy to get a light, fine texture and a tender crust when you use cake flour that even a beginner cook can plan a gala cake for dessert with complete confidence in success. This Black Magic Chocolate Cake is as light as down when it is first cut; if any is left after the first serving, it becomes a mellow treat that's moist to the last forkful. --. Black Magic Chocolate Cake 2 cups sifted cake flour 2 cups sugar K teaspoon salt 2 egg yolks, unbeaten 4 squares unsweetened chocolate Hi cups milk 4 tablespoons butter or other 1 teaspoon vanilla (.. shortening 1 teaspoon soda Sift flour once, measure into sifter, add salt, and set sifter aside. Melt chocolate and shortening over hot water. Turn into mixing bowl or electric mixer bowl. Cool to room temperature. (This is important). Then add sugar and mix well. Mix together egg yolks and 1 cup of the milk; add to chocolate mixture and blend. Sift in flour, mix until all flour is dampened, then beat 1 minute at low speed of electric mixer or about 150 strokes by hand. Add vanilla and cup more of the milk; stir until smooth. Dissolve soda in the remain-ing remain-ing Vi cup milk. Stir into the batter quickly and thoroughly. (Batter will be thin). Turn into two 9-inch layer pans which have been lined on bottoms with paper, then greased. Bake in moderate oven (350F.) 30 minutes, or until done. Or bake in 13x9x2-inch pan 45 minutes, or until done. Frost as desired. Note: This cake may be mixed completely in a 2-quart double boiler. Melt the chocolate and shortening in a double boiler and cool to room temperature. Proceed with mixing as directed above, using double boiler instead of a bowl. Bake as directed above. |