2 oz To 4 oz chocolate
1/2 c Milk
1 c Light brown sugar, firmly
-packed
1 Egg yolk
Preheat oven to 350. Prepare the following custard: Cook and stir in a
double boiler OVER-not IN-hot water: Remonve from heat when
thickened. Have other ingredients at about 75 degrees. Sift before
measuring: 2 c. cake flour Resift with: 1 tsp soda 1/2 tsp salt Sift:
1 c. white sugar Beat until soft: 1/2 c. butter Add the sugar
gradually. Blend until very light and creamy. Beat in, one at a
time: 2 egg yolks Add the flour to the butter mixture in 3 parts,
alternating with thirds of: 1/4 c. water 1/2 c milk 1 tsp vanilla
Stir the batter until smooth after each addition. Stir in the
chocolate custard. Whip until stiff, but not dry: 2 egg whites Fold
them light into the cake batter. Baked in 2 greased 9-inch round pans
for about 25 minutes. Spread, when cool, with: Caramel Icing or
Chocolate Icing (recipes follow)
CARAMEL ICING
Stir until the sugar is dissolved: 2 c. brown sugar 1 c. cream or 1/2
c. butter plus 1/2 c. milk Cover and cook for about 3 minutes or
until the steam has washed down any crystals which may have formed on
the sides of the pan. Uncover and cook without stirring to 238 to
240 degrees. Add: 3 TBSP butter Remove the icing from the heat and
cool to 110 degrees. Add: 1 tsp vanilla Beat the icing until it is
thick and creamy. If it becomes too heavy, thin it with a little
cream until it is of the right consistency to be spread.
Yields
6 Servings