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2 egg whites | <poem> | ||
2 egg whites 1/3 c. vegetable oil | |||
1/2 c. sugar | 1/2 c. sugar 1/2 c. buttermilk | ||
1-3/4 c. sifted cake flour 1/2 c. more buttermilk | 1-3/4 c. sifted cake flour 1/2 c. more buttermilk | ||
1 c. more sugar 2 egg yolks | |||
1 c. more sugar 2 egg yolks | |||
3/4 tsp. baking soda 2 sq. baking chocolate, melted | 3/4 tsp. baking soda 2 sq. baking chocolate, melted | ||
3/4 tsp. salt 1 tsp. vanilla | |||
3/4 tsp. salt 1 tsp. vanilla | |||
Grease well and flour 2 round layer pans, 8” or 9", or one 9”x13" pan. | Grease well and flour 2 round layer pans, 8” or 9", or one 9”x13" pan. | ||
Beat egg whites until frothy. Gradually beat in 1/2 c. sugar. Continue beating until very stiff and glossy. | Beat egg whites until frothy. Gradually beat in 1/2 c. sugar. Continue beating until very stiff and glossy. | ||
Sift together into another bowl: flour, sugar, baking soda, salt. Add vegetable oil and 1/2 c. buttermilk. Beat 1 minute, medium speed on mixer, scraping bowl constantly. | Sift together into another bowl: flour, sugar, baking soda, salt. Add vegetable oil and 1/2 c. buttermilk. Beat 1 minute, medium speed on mixer, scraping bowl constantly. | ||
Add the other 1/2 c. buttermilk, egg yolks, melted chocolate, and vanilla. Beat 1 more minute, scraping bowl constantly. Fold in meringue gently. Pour mixture into prepared pans. | Add the other 1/2 c. buttermilk, egg yolks, melted chocolate, and vanilla. Beat 1 more minute, scraping bowl constantly. Fold in meringue gently. Pour mixture into prepared pans. | ||
Bake at 350 deg. (round layer pans 30-35 minutes or 9”X13” pan 40-45 minutes) Cool. Ice as desired. | Bake at 350 deg. (round layer pans 30-35 minutes or 9”X13” pan 40-45 minutes) Cool. Ice as desired. | ||
</poem> | |||
Latest revision as of 08:48, 18 December 2021
2 egg whites 1/3 c. vegetable oil
1/2 c. sugar 1/2 c. buttermilk
1-3/4 c. sifted cake flour 1/2 c. more buttermilk
1 c. more sugar 2 egg yolks
3/4 tsp. baking soda 2 sq. baking chocolate, melted
3/4 tsp. salt 1 tsp. vanilla
Grease well and flour 2 round layer pans, 8” or 9", or one 9”x13" pan.
Beat egg whites until frothy. Gradually beat in 1/2 c. sugar. Continue beating until very stiff and glossy.
Sift together into another bowl: flour, sugar, baking soda, salt. Add vegetable oil and 1/2 c. buttermilk. Beat 1 minute, medium speed on mixer, scraping bowl constantly.
Add the other 1/2 c. buttermilk, egg yolks, melted chocolate, and vanilla. Beat 1 more minute, scraping bowl constantly. Fold in meringue gently. Pour mixture into prepared pans.
Bake at 350 deg. (round layer pans 30-35 minutes or 9”X13” pan 40-45 minutes) Cool. Ice as desired.