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Mamie Eisenhower's Chocolate Cake
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Recipe Information
American Family Cookbook (Culinary Arts Institute)

Serves/Makes:1 9-Inch 2-Layer Cake

  • 2/3 cup (150 ml) cocoa
  • 1/2 cup (125 ml) boiling water
  • 2-1/2 cups (600 ml) sifted cake flour
  • 1-1/4 tsp (6 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 1/4 tsp (1 ml) salt
  • 1/2 cup (125 ml) butter
  • 1 tsp (5 ml) vanilla extract
  • 2 cups (475 ml) sugar
  • 3 egg yolks
  • 1 cup (225 ml) sour milk (See Note)
  • 3 egg whites, beaten to stiff, not dry,peaks
  • Seven-Minute Frosting:
  • 1-1/2 cups (350 ml) sugar
  • 1/3 cup (80 ml) water
  • 2 egg whites
  • 1 tbsp (15 ml) light corn syrup
  • 1/8 tsp (1 ml) salt
  • 1 tsp (5 ml) vanilla extract
  • 3 oz (84 grm). unsweetened chocolate (optional)
  • Mix cocoa and water together; set aside to cool.
  • Sift flour, baking powder, baking soda and salt together; set aside.
  • Cream butter with vanilla; gradually add sugar creaming thoroughly. Add egg yolks, one at a time, beating throughly after each addition. Add cocoa mixture and beat until well blended.
  • Beating only until blended after each addition, alternately add dry ingredients in thirds and sour milk in halves to cream mixture.
  • Fold in beaten egg whites.
  • Turn batter into 2 prepared 9-inch layer cake pans and spread evenly to edges.
  • Bake at 375 degrees (200 C.) 25 to 30 minutes, or until cake tests done.
  • Cool in pan on a wire rack about 10 minutes.
  • Then run spatula gently around sides of pan.
  • Cover cake with wire rack and invert.
  • Lift off pan and immediately turn cake right side up on wire rack.
  • Cool completely.
  • Fill and frost with frosting below.
  • Seven-Minute Frosting:
  • Combine all ingredients except vanilla in the top of a double boiler; beat with hand rotary or electic beater until blended.
  • Place over boiling water; beat constantly until mixture will hold peaks.
  • Remove from water; add vanilla.
  • Beat until cool and thick enough to spread.
  • For Seven- Minute Chocolate Frosting: Melt 3 ounces (3 squares) unsweetened chocolate and set aside to cool. Follow recipe above; blend in chocolate when mixture holds peaks.
Note: Add 2 T. vinegar or lemon juice to 1 pint milk. Allow to stand at room temperture 30 minutes, then return to refrigerator.

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