COLONIAL DARK CHOCOLATE CAKE 1964

COLONIAL DARK CHOCOLATE CAKE 1964

From Billie Reid


Sift:
2 cups cake flour
1/2 t. salt

Measure again to make 2 cups flour and 1/2 t. salt.

Melt together:
4 squares unsweetened chocolate
1/4 cup shortening

Cool to room temperature.

Add:
2 cups sugar

Mix well.

Add and blend:
2 unbeaten egg yolks
1 cup milk

Add the flour mixture and mix until flour is dampened.

Beat 1 minute at low speed of electric mixer or 150 strokes by hand.

Add: 
1 t. vanilla
1/2 cup more milk

Mix until smooth.

Dissolve: 
1 t. soda in 1/4 cup milk

Stir into batter.

Pour batter into two greased or waxed paper-lined round 9" layer pans, 1 1/2" deep.

Bake at 350 for 30 minutes.

Cool.

Frost with Butterscotch Fudge Frosting (recipe below).

COLONIAL BUTTERSCOTCH FUDGE FROSTING 1964

From Billie Reid

Combine in saucepan:

2 cups firmly packed light brown sugar

1/2 cup butter

Cook over low heat, stirring constantly, until mixture darkens slightly - about 5 minutes.

Remove from heat.

Add:

1  1/4 cups granulated sugar

3/4 cup milk

1/2 cup water

Boil without stirring until small amount of mixture forms soft ball stage (232 degrees).

Remove from heat and cool to lukewarm.

Beat until it is of spreading consistency.