Midnight Lace Cake
|Unsweetened chocolate||2 Ounce (2 squares)|
|Milk||1 Cup (16 tbs)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Eggs||2 , separated|
|Sifted all purpose flour||1 2⁄3 Cup (26.67 tbs)|
|All purpose flour||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Chocolate frosting||1 Cup (16 tbs) (soft, adjust quantity as needed)|
Cook chocolate with 1/2 cup milk until smooth and thickened, stirring.
Cream butter and sugar.
Add vanilla and egg yolks; beat well.
Add sifted dry ingredients alternately with remaining 1/2 cup milk; beat until smooth.
Blend in cooled chocolate mixture.
Fold in stiffly beaten egg whites.
Pour into two 9-inch layer-cake pans lined on bottom with greased wax.paper.
Bake in preheated moderate oven (350°F.) for 30 minutes.
Cool; frost with Soft Chocolate Frosting.
Milk; beat to blend.
Stir in 1 1/2 tablespoons cornstarch blended with 1/4 cup milk, 1 cup sugar, and dash of salt.
Cook, stirring often, for 15 minutes, or until thick.
Remove from water; add 1 tablespoon butter and 1 teaspoon vanilla extract; cool.