Ingredients Jump to Instructions ↓

  1. 3 c Sifted Swan's Down Cake -Flour

  2. 3 ts Calumet Baking Powder

  3. 2/3 c Butter or other shortening

  4. 2 c Sugar

  5. 1 c Milk

  6. 1/2 ts Vanilla

  7. 6 Egg whites, stiffly beaten Chocolate Cream Filling

  8. 2 c Milk

  9. 3/4 c Sugar

  10. 4 tb Swans Down Cake Flour

  11. 1/2 ts Salt

  12. 2 Egg yolks, slightly beaten

  13. 1 tb Butter

  14. 1 ts Vanilla Hungarian Chocolate Frosting

  15. 3 Squares Baker's Unsweetened -Chocolate

  16. 1/2 c Sifted confectioners' sugar

  17. 1/2 tb Hot water

  18. 3 Egg yolks

  19. 4 tb Butter

Instructions Jump to Ingredients ↑

  1. Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add flavoring. Fold in egg whites quickly and thoroughly. Bake in three greased 9-inch layer pans in moderate oven (375 degrees Fahrenheit) 20 to 25 minutes. Spread Chocolate Cream Filling (page 43) between layers and Hungarian Chocolate Frosting (page 40) on top and sides of cake. When frosting is set, write the numbers from one to twelve around top of cake with white frosting to represent the face of a clock. Place hands of clock at twelve o’clock. Chocolate Cream Filling Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring occasionally. Pour small amount of mixture over egg yolks, stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add butter and vanilla, and cool. Makes 2 1/2 cups filling, or enough filling to spread between three 9-inch layers. Use this filling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen small cup cakes. Hungarian Chocolate Frosting Melt chocolate in double boiler. Remove from boiling water, add sugar and water, and blend. Add egg yolks, one at a time, beating will after each. Add butter, a tablespoon at a time, beating thoroughly after each amount. Makes enough frosting to cover the top of one 9-inch layer and sides of three 9-inch layers, or to cover the tops and sides of two 9-inch layers. Eat lots of this and you too can look like Kate Smith! Probably won’t be able to sing as well though… Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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