Recipe
Recipe (click to expand)
Ingredients | |||
4 | oz | chocolate | |
1/2 | cup | milk | |
1 | cup | light brown sugar, firmly packed | |
1 | each | egg yolk | |
1 | cup | white sugar | |
Directions: | |||
Preheat oven to 350. Prepare the following custard: Cook and stir in a double boiler OVER-not IN-hot water: Remonve from heat when thickened. Have other ingredients at about 75 degrees. Sift before measuring: 2 c. cake flour Resift with: 1 tsp soda 1/2 tsp salt Sift: 1 c. white sugar Beat until soft: 1/2 c. butter Add the sugar gradually. Blend until very light and creamy. Beat in, one at a time: 2 egg yolks Add the flour to the butter mixture in 3 parts, alternating with thirds of: 1/4 c. water 1/2 c milk 1 tsp vanilla Stir the batter until smooth after each addition. Stir in the chocolate custard. Whip until stiff, but not dry: 2 egg whites Fold them light into the cake batter. Baked in 2 greased 9-inch round pans for about 25 minutes. Spread, when cool, with: Caramel Icing or chocolate Icing (recipes follow) CARAMEL ICING Stir until the sugar is dissolved: 2 c. brown sugar 1 c. cream or 1/2 |