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| CHOCOLATE RIBBON
CAKE |
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- 3 cups sifted cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup shortening
- 1 1/2 cups sugar
- 2 eggs and 2 egg yolks, well
beaten
- 1 cup milk
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- 1 teaspoon vanilla
- 3 squares unsweetened chocolate,
melted and cooled
- 2 tablespoons sugar
- 1/4 cup hot water
- 1/2 teaspoon soda
- 2 tablespoons butter
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Sift flour once, measure, add baking powder and salt, and sift
together three times. Cream shortening thoroughly, add sugar
gradually, and cream together until light and fluffy. Add eggs
and beat well. Add flour, alternately with milk, beating until
smooth. Add vanilla. Combine remaining ingredients. Cool slightly.
Turn a generous 1/3 batter into greased 9-inch layer pan. Add
chocolate mixture to remaining batter; turn into two greased
9-inch layer pans. Bake at 375° F. for 30 minutes. Spread
with seven-minute icing,
arranging light layer between dark ones. Top with chocolate icing. |
Purchase cake
cookbooks
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