2 oz unsweetened baking chocolate
1/2 cup milk
1 cup brown sugar, firmly packed
1 egg yolk
2 cups sifted cake flour
1 tsp. soda
1/2 tsp salt
1 cup white sugar
1/2 cup butter
2 egg yolks
1/4 cup water
1/2 cup milk
1 tsp. vanilla
2 egg whites

Prepare a custard in a double boiler over hot water from the
chocolate, 1/2 cup milk, brown sugar and one egg yolk.  Stir the
custard constantly--I use a small wisk.  Remove from heat when
thickened and let cool.  [I do this in a small cast iron pan over a
very low gas flame].

Have other ingredients @ 75 degrees.  Sift cake flour before measuring
and resift with the soda and salt.  

Beat butter until soft and add the sugar gradually beating very well
in an electric mixer until light and creamy.  Add the two eggs yolks,
one at a time, beating well after each addition.

Add the flour mixture in three parts, alternating with the water, milk
and vanilla mixture.  Stir the batter, just until smooth after each
addition.  Stir in the cooled chocolate custard.

Whip the egg whites until they are stiff, but not dry.  Fold them
lightly into the cake batter.  I prepare the 8 or 9-inch layer cake
pans by lining them with waxed paper.  Bake for 25 minutes @ 350
degrees or until they test done.

The moistness and texture of this cake is great.  Do not try to add an
additional egg white [I tried :-)].  It will be dry :-(  

Recipe from Joy of Cooking, copy right 1964, page 628. 

Kathleen


> Could you post the yellow cake recipe and re-post the chocolate?  I
would love to try them.  I don't use box mixes either, but have had a
hard time finding anything homemade that is REALLY good.  Thanks!
> 




 
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