2 c All-purpose flour
3 ts Baking powder
1/2 ts Salt
1/2 c Shortening
1 c Sugar
3 lg Egg yolks; beaten well
1 c Milk
1 ts Vanilla extract
3 oz Semisweet chocolate; 3
-squares 3 lg Egg whites
Frosting- 3 oz Cream cheese; softened
3 tb Milk
1/8 ts Salt
2 1/2 c Confectioner’s sugar
2 oz Semisweet chocolate; melted
1 ts Vanilla extract
A winner in the senion division of the 1953 Pillsbury Bakeoff. Cake: Mix the flour, baking powder and salt; set aside. Cream the shortening and sugar well. Beat the egg yolks for 1 minute then add to shortening mixture along with the milk and vanilla; blend well. Add the dry ingredients and beat until smooth. Beat the egg whites until stiff. Melt the chocolate over low heat. Add the melted chocolate to batter and mix well. Fold in the beaten egg whites. Pour batter into 2 well greased and lightly floured 8-inch round cakepans. Bake in preheated 350 degree oven for 25-30 minutes. Cool for a few minutes then remove cake to finish cooling on a wire rack. Chocolate Cream Cheese Frosting: Blend together softened cream cheese, 3 tablespoons milk and the salt. Add the confectioners’ sugar gradually, beating well. Blend in melted chocolate and vanilla. Beat until smooth. Thin with an additional 1-2 teaspoons milk if necessary for right spreading consistency. Frost the cake between the layers and on tops and sides. —–