Thursday, June 25, 2009
Marble Cake and Bitter Chocolate Frosting
I had five egg whites left from the gelato, so here's a cake that uses exactly that amount. The cake is adapted from The Betty Crocker Picture Cookbook, 1950 and the frosting from Hershey's 1934 Cookbook
You Will Need:
For the cake ( makes a 9x13 sheet cake):
2 2/3 cups all purpose flour
1 7/8 cups sugar (odd, I know)
4 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup softened butter
1/3 cup softened shortening
1 1/4 cups milk
2 teaspoons vanilla extract
5 unbeaten egg whites
After mixing remove 1/3 of the batter and mix in:
1 square melted unsweetened chocolate
1/8 teaspoon baking soda
2 tablespoons warm water
Grease and flour a 9x13 pan. Set aside. preheat oven to 350 degrees F.
In a large bowl, combine dry ingredients in first part of recipe. Add shortening and butter and cream together. Add the milk and extract, mix well. Add the egg whites, mix well. Remove 1/3 of batter. Mix in second set of ingredients. Pour first part of batter in pan. Pour second part over, here and there and then run a knife through to create a marble effect. You can see by the photo I am not very good at that technique.
Bake 35 minutes or until cake tests done. Cool in pan.
For the frosting:
frosting does best spread on a slightly warm cake and then chilled before serving.
You Will Need:
1/2 cup butter
2 cups confectioner's sugar (icing sugar)
2 tablespoons (I needed more like 6) cream
4 squares unsweetened chocolate, melted
Cream butter and sugar together. Add cream and beat well. Add chocolate and beat to get spreading consistency. You will probably need to add more cream. The frosting hardens nicely as it chills.
Note: A small pinch of salt wouldn't hurt, even though the recipe does not call for it.