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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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One of my Grandma Robert's favorite cakes, Her handwriting is a crab-like scrawl (bless her heart) and it is hard to transcribe at times, this has been one of the hardest to decipher. Ingredients:
3/8 cup of boiling water |
1/4 cup of cocoa |
7/8 cup of sifted soft as silk flour |
7/8 cup of sugar |
1 1/2 tsp of baking powder |
1/2 tsp of salt |
1/4 cup of salad oil |
4 unbeaten egg yolks |
1/2 teaspoon of vanilla extract |
4 egg whites |
1/4 tsp of cream of tartar |
1 3 ounce package of cream cheese |
3 tablespoons of milk |
2 cups of sifted confectioner's sugar |
2 squares of unsweetened chocolate |
pinch of salt |
1 teaspoon of vanilla or almond extract |
Directions:
1. Step 1: Stir until smooth and then cool, the boiling water and cocoa.
2. Sift together in mixing bowl, flour, sugar and baking powder and salt.
3. Make a well and add in order, the salad oil, the unbeaten egg yolks, the cooled cocoa mixture 1/2 tsp of vanilla. Beat with spoon until smooth.
4. Step 2 - Into a large mixing bowl, put the egg whties and whip lightly, add the cream of tartar and whip until white form very stiff peaks.
5. Step 3 - Pour egg yolk mixture very gradually over the whipped egg whites, gently folding with a rubber spatula until just blended. DO NOT STIR. Pour into ungreased pan at once.
6. Bake in 8x8x2 square or 5x10x3 loaf or 9x 3 1/2 inch tube in a 325 degree oven for 50 -55 minutes.
7. Grandmas' words are Ice to please
8. Her Easy chocolate frosting is made as follows:
9. Soften 1 three ounce package of cream cheese, beat in 3 tablespoons of milk or cream. Blend until smooth. Add confectioner's sugar 1/2 cup at a time beating well after each addition. Melt 2 squares unsweetened chocolate, cool slightly and add to creamed mixture with a pinch of salt. Flavor with vanilla or almond extract. Beat until extra smooth and well blended.
10. Ice cooled cake.
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