- 1/2 cup shortening
- 1 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs separated
- 2 1/2 cups sifted cake flour
- 1/2 cup cocoa
- 1 1/2 teaspoon soda
- 1 teaspoon salt
- 1 1/3 cup cold water
Cream shortening and 1 cup of sugar till light. Add vanilla and egg yokes, one at a time, beating well after each. Sift together dry ingredients; add to creamed mixture alternately with cold water. Beating after each addition. Beat egg whites until soft peaks form, gradually adding 3/4 cup of sugar. Continue beating until stiff peaks form. Fold into batter; blend well. Bake in two greased and lightly floured 9 inch round cake pans at 350 degrees for 30-35 minutes. Until tester comes out clean. When your cakes cool a bit you are ready to frost and enjoy.
No comments:
Post a Comment