Recipe by Lucile Zarlengo, as reported by Helen Dollaghan in the January 10, 1971, edition of The Denver Post. Makes 1 cake.
Ingredients
- 4 egg yolks
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 stick ( 1/2cup) butter, softened
- 2 1/2 squares unsweetened chocoleate (2 1/2 ounces)
- 3 cups cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1 cup chopped nuts (optional)
- 4 egg whites, beaten until stiff
Directions
Preheat oven to 375. Cream together egg yolks, sugars and butter. Melt chocolate; add to sugar mixture, mixing well. Sift together flour, baking soda and salt. Add dry ingredients alternating with milk, mixing well after each addition. Add vanilla and nuts. Fold in egg whites, lightly but thoroughly. Pour batter into three greased cake pans (9-inch size). It also may be baked in one pan (13 by 17 inches) or two pans (7 by 11 inches). For layer cakes, bake in oven preheated to 375 about 20 minutes or until wooden pick inserted in center comes out clean. (Sheet cakes will take longer to bake.) Ice with Boiled Milk Frosting, if desired.
Boiled Milk Frosting
Ingredients
- 1 pound powdered sugar
- 3 rounded teaspoons cocoa powder
- 1 stick ( 1/2cup) butter, softened
- 1 tablespoon solid shortening
- 1 teaspoon vanilla
- Boiling milk
Directions
Cream together all ingredients except milk. Gradually add enough boiling milk until frosting is soft enough to spread. Beat vigorously for a few minutes. (For the three-layer cake, frosting recipe should be doubled.)
