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Swiss Chocolate Cake With Meringue

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  Sifted cake flour 1 3⁄4 Cup (28 tbs) (Swans Down)
  Baking powder 2 Teaspoon (Calumet)
  Baking soda 1⁄4 Teaspoon
  Salt 1 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
  Vanilla 1 Teaspoon
  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 (350°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 (350°F.) 30 to 35 minutes, or in 13x-9x2-inch pan 35 to 40 minutes.
Frost with Meringue Topping

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