AuthorRetroRuth
From Adventures in Cake Craft by Ann Pillsbury, 1948
[cooked-sharing]
Sift together cake flour, baking powder, salt, sugar, and cocoa. Add softened butter or shortening and 2/3 cup milk. Beat for 2 minutes until batter is well-blended and glossy. If using electric mixer, beat at low to medium speed for the same period of time.
Add remaining milk, eggs, and vanilla. Beat for 2 minutes. Pour batter into two lightly-greased, floured 8-inch layer cake pans. Bake in a 350-degree oven for 30 to 35 minutes.
Combine egg whites, sugar, corn syrup, cream of tartar and salt. Place on top of a double boiler over rapidly boiling water and beat with rotary beater until mixture stands in peaks. Remove from boiling water.
Add vanilla and continue beating until thick enough to spread. Frost cooled layers of cake and decorate with melted chocolate.
Ingredients
Directions
Sift together cake flour, baking powder, salt, sugar, and cocoa. Add softened butter or shortening and 2/3 cup milk. Beat for 2 minutes until batter is well-blended and glossy. If using electric mixer, beat at low to medium speed for the same period of time.
Add remaining milk, eggs, and vanilla. Beat for 2 minutes. Pour batter into two lightly-greased, floured 8-inch layer cake pans. Bake in a 350-degree oven for 30 to 35 minutes.
Combine egg whites, sugar, corn syrup, cream of tartar and salt. Place on top of a double boiler over rapidly boiling water and beat with rotary beater until mixture stands in peaks. Remove from boiling water.
Add vanilla and continue beating until thick enough to spread. Frost cooled layers of cake and decorate with melted chocolate.
