Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Collector
Kate Smith
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Cake Flour -- sifted
3 ts Baking Powder
1/2 ts Salt
2/3 c Butter -- or shortening
2 c Sugar
1 c Milk
1 1/2 ts Vanilla
6 Egg whites -- stiffly beaten
Sift flour once, measure, add baking powder and salt,
and sift together three times. Cream butter
thoroughly, add sugar gradually, and cream together
until light and fluffy. Add flour, altemately with
milk, a small amount at a time, beating after each
addition until smooth. Add fla- voring. Fold in egg
whites quickly and thoroughly. Bake in three greased
9-inch layer pans in moderate oven ( 375 degrees F.)
20 to 25 minutes. Spread Chocolate Cream Filling (see
recipe) between layers and Hungarian Chocolate Frost-
ing (see recipe) on top and sides of cake. When
frosting is set, write numbers from one to twelve
around top of cake with white frosting to represent
the face of a clock. Place hands of clock at twelve
o'clock.
