Wisconsin Chocolate Cake
|Cocoa||3⁄4 Cup (12 tbs) (Dutch-Process Preferred)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Eggs||3 , separated|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Glossy chocolate frosting||1⁄4 Cup (4 tbs)|
|Candied green leaves||4|
Mix in saucepan cocoa, 3/4 cup sugar, 1 egg yolk, and milk.
Cook over low heat, stirring to prevent sticking; cool.
Cream butter until soft.
Gradually add remaining 1 cup of sugar, beating until well blended.
Add remaining 2 egg yolks and 1 whole egg; mix well.
Stir in sifted dry ingredients alternately with sour cream.
Add vanilla and cocoa mixture.
Fold in the 3 egg whites which have been beaten until stiff but not dry.
Pour into three 8-inch layer pans, lined on the bottom with wax paper.
Bake in preheated moderate oven (350°F.) for 30 to 35 minutes.
Turn out on racks and peel off paper.
Cool, and frost top and sides of cake with Glossy Chocolate Frosting.
Decorate with violets and leaves.