Eisenhower's Chocolate Cake
Yield
1 cakePrep
20 minCook
25 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 2 | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
sour milk
|
|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
round |
|
| ⅔ | cup |
cocoa powder
dissolve in |
|
| ½ | cup |
water
boiling |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| Frosting | |||
| 2 | each |
egg whites
|
*
|
| 1 ½ | cups |
sugar
sift fine |
|
| 5 | tablespoons |
water
cold |
|
| 1 | pinch |
salt
|
*
|
| ½ | teaspoon |
cream of tartar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
sour milk
|
|
| 591 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
round |
|
| 158 | ml |
cocoa powder
dissolve in |
|
| 118 | ml |
water
boiling |
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| Frosting | |||
| 2 | each |
egg whites
|
*
|
| 355 | ml |
sugar
sift fine |
|
| 75 | ml |
water
cold |
|
| 1 | pinch |
salt
|
*
|
| 2.5 | ml |
cream of tartar
|
|
Directions
Sift flour, baking powder and salt.
Cream shortening.
Slowly beat in sugar.
Add egg yolds andvanilla.
Add cocoa, then flour mixture alternately with milk.
Fold in stiffly beaten egg whites.
Pour in 2 greased 9 inch layer cake tins.
Bake 25 minutes in 375 degree F oven.
FROSTING:Combine 2 egg whites, unbeaten with 1½ cups sugar, finely sifted.
Add 5 tablespoons. cold water, a few grains salt and ½ teaspoon Cream of Tartar in top of double boiler.
Stir until sugar is dissolved.
Place over briskly boiling water.
Beat with egg beater until stiff enough to stand in peaks, about 6 to 10 minutes.
Add 1 teaspoon vanilla and beat until thick enough to spread while frosting is cooling.
Keep sides of double boiler scraped down with spatula.
