Swiss Chocolate Cake With Meringue
|Sifted cake flour||1 3⁄4 Cup (28 tbs) (Swans Down)|
|Baking powder||2 Teaspoon (Calumet)|
|Baking soda||1⁄4 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Shortening||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Undiluted evaporated milk||1 1⁄4 Cup (20 tbs)|
|Eggs||2 , unbeaten|
|Unsweetened chocolate square||2 , melted (Baker'S)|
|Red food coloring||1⁄4 Teaspoon|
Combine flour, baking powder, soda, salt, and sugar in sifter.
Stir shortening just to soften.
Sift in dry ingredients.
Add 1 cup of the milk and mix until all flour is dampened.
Beat 2 minutes at a low speed of electric mixer or 300 vigorous strokes by hand.
Add eggs, vanilla, melted chocolate, food coloring, and remaining milk.
Beat 1 minute longer in mixer or 150 strokes by hand.
Pour batter into two 9-inch layer pans or three 8-inch layer pans which have been lined on the bottoms with paper.
Bake in moderate oven (350Â°F.) 25 to 30 minutes for 9-inch layers and 20 to 25 minutes for 8-inch layers.
Frost with Sea Foam Frosting or Chocolate Fudge Frosting.
This cake may also be baked in two 8x8x2-inch pans in moderate oven (350Â°F.) 30 to 35 minutes, or in 13x-9x2-inch pan 35 to 40 minutes.
Frost with Meringue Topping