Source:

American Family Cookbook (Culinary Arts Institute)

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

Ingredients

• 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)

Preparation

• 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.

Comments

Note: Add 2 T. vinegar or lemon juice to 1 pint milk. Allow to stand at room temperture 30 minutes, then return to refrigerator.