2 c Sifted cake flour
1/2 ts Baking powder
1/8 ts Salt
1/2 c Butter or regular margarine
1 1/2 c Sugar
2 Eggs
1 ts Vanilla
2 oz Unsweetened chocolate,
-melted and cooled
1 ts Baking soda
1 c Iced water
This is a 45 year old recipe from Illinois that our Farm Journal
tasting staff rated “fantastic.” Tender crumbed, deep chocolate
flavor, with an ultra creamy frosting that tastes like chocolate
whipped cream.
Whipped chocolate frosting (recipe follows) Sift together cake, baking
powder and salt; set aside. Cream together butter and sugar in
mixing bowl until light and fluffy, using electric mixer at medium
speed. Add eggs, one at a time, beating well after each addition.
Blend in vanilla and cooled chocolate, mixing well. Combine baking
soda and iced water; stir until baking soda is dissolved. Add dry
ingredients alternately with iced water mixture to creamed
mixture,beating well after each addition. Pour patter into greased
13x9x2 inch baking pan. Bake in 350F oven for 35 minutes or until
cake tests done. Cool in pan on rack 10 minutes. Remove from pan.
Cool on rack. Frost sides and top of cake with whipped chocolate
frosting. Cut in squares. Makes 16 servings. WHIPPED CHOCOLATE
FROSTING Combine 2 (1oz) squares unsweetened chocolate and 2 tbsp
butter or regular margarine in small saucepan. Heat over low heat
until chocolate and butter are melted. Cool slightly. Combine
cooled chocolate mixture, 1 cup sifted confectioners sugar, 1 egg,
1/8 tsp salt, 1/4 cup milk and 1 tsp vanilla in metal mixing bowl.
Set bowl in another bowl filled with ice cubes and water. Beat with
electric mixer at high speed until mixture becomes light and fluffy,
and forms soft peaks, about 5 minutes. Origin: Farm Journal’s Choice
Chocolate Recipes Shared by: Sharon Stevens
Yields
1 servings