A classic favourite, known for its red tint. Frost using your favourite recipe - or use one of the ones from the Feathery Fudge Cake recipe posted earlier.
2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1/2 cup shortening
1 cup sugar
1 tsp vanilla
3 egg yolks
1 1/3 cups cold water
3 egg whites
3/4 cup sugar
Grease and lightly flour two 9 x 1 1/2 inch round baking pans; set aside. Stir together the flour, cocoa powder, baking soda and salt. In a large mixer bowl beat the shortening on medium speed of electric mixer about 30 seconds. Add the 1 cup sugar and vanilla and beat till fluffy. Add the egg yolks, one at a time, beating well on medium speed.
Add the dry ingredients and cold water alternately to beaten mixture, beating on low speed after each addition just till combined. Wash the beaters thoroughly. In a small mixer bowl beat the egg whites on medium speed of electric mixer till soft peaks form (tips curl over); gradually add the 3/4 cup sugar, beating till stiff peaks form (tips stand straight). Fold into cake batter. Turn into prepared pans. Bake in a 350 oven for 30 to 35 minutes or till the cake tests done. Place the cake layers on wire racks; cool for 10 minutes. Remove from pans; cool. Frost as desired. Makes 12 servings.
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