French Chocolate Cake/1953 Winner

Directions

Sift together the flour, soda, cocoa powder (unsweetened) and salt; set aside.

Cream butter until fluffy and light then add water, sour cream and vanilla.

Mix with flour mixture and beat until smooth.

Beat egg whites for 1 minute then fold into batter.

Pour batter into 2 well greased and lightly floured cake pans.

Bake in preheated 350℉ (180℃) oven for 25 to 30 minutes.

Cool then frost.

• Brown Sugar Chocolate Frosting: Combine ½ cup packed brown sugar, ½ cup water and 2 tablespoons butter in saucepan.

Cook until a little syrup dropped into cold water froms a soft ball.

Remove from heat and add 2 squares chocolate; stir until melted and smooth.

Blend in 2 cups sifted confectioners sugar and ⅛ teaspoon salt, alternately with ¼ cup cream.

Beat well then add 1 teaspoon vanilla.

Thin with additional cream if necessary, a few drops at a time.