2 c Sifted cake flour
3 ts Baking powder
1/2 ts Soda
1/4 ts Salt
1/2 c Butter or other shortening
1 c Sugar
2 Egg yolks; beaten until
-light
1/2 c Sifted cocoa; dissolved in
-1/2 cup hot water
3/4 c Milk
1 ts Vanilla
2 Egg whites; stiffly beaten
FUDGE FROSTING
2 c Sugar
1/3 c Sifted cocoa
2 tb Corn syrup
2/3 c Milk
2 tb Butter
1 ts Vanilla
From: F.W. McNess Cook Book
Sift flour once, measure, add baking powder, soda and salt and sift three
times. Cream butter thoroughly, add sugar gradually and cream together
until light and fluffy. Add egg yolks and cocoa, then flour and milk
alternately, a small amount at a time. Beat after each addition until
smooth. Add vanilla. Fold in egg whites. Bake in two greased 9 inch layer
pans in moderate oven for 30 minutes. Put layers together with fudge
frosting. Double recipe to make 3 10 inch layers.
Fudge Frosting: Cook sugar, cocoa, corn syrup and milk, stirring until
sugar is dissolved. Then stir occasionally to prevent burning. Cook until
syrup forms a very soft ball when tested in cold water. Remove from fire.
Add butter and cool to luke warm. Add vanilla and beat until frosting is
creamy and of right consistency to spread.
Yields
1 Servings
