5 oz Milk chocolate candy
1/4 c Water
3/4 c All-purpose flour
1/2 ts Salt
5 Eggs; separated
2/3 c Sugar
1/2 ts Vanilla extract
Chocolate fluff frosting: = * see note Senior winner in Cake Division of 1953 Pillsbury Bakeoff. Place milk chocolate and water in top of double boiler over simmering water; melt then stir until smooth. Cool. Sift together the flour and salt; set aside. Beat egg whites until foamy. Add sugar gradually and beat until stiff peaks form; set aside. Beat egg yolks until thick and light; add vanilla and cooled chocolate mixture to yolks. Beat until well blended and thick. Fold egg yolk mixture gently but thoroughly into egg whites then fold dry ingredients into whites. Pour batter into a 9-inch springform pan 3 inches deep that has been greased and lined iwth wax paper on bottom only. Bake in preheated 350 degree oven for 45-50 minutes. Cool in pan for at least one hour. Cut crosswise into two layers then frost cake. Chill one hour before serving. You may also use two 8-inch round pans and bake for 25-30 minutes or a 9-inch tube pan for 45-50 minutes.
Chocolate Fluff Frosting: Melt 1 package (6 oz) of chocolate chips in 1/4 cup water in top of double boiler over boiling water. Remove from heat and stir until smooth; cool. Boil 3/4 cup light corn syrup until it spins a thread (230f). Add syrup slowly to 3 well beaten egg yolks, beating constanly. Continue beating until stiff and creamy. Blend in 1 cup soft butter or margarine, well creamed, and 2 teaspoons vanilla. Beat until fluffy. —–