Chocolate Custard:
2 oz Chocolate; up to 4 oz
1/2 c Milk
1 c Light brown sugar;
- firmly packed
1 Egg yolk
Cake:
2 c Cake flour
1 ts Baking soda
1/2 ts Salt
1 c White sugar
1/2 c Butter
1/4 c Water
1/2 c Milk
1 ts Vanilla
2 Eggs; separated
Caramel Icing:
2 c Brown sugar
1 c Cream -OR-
1/2 c Butter; plus:
1/2 c Milk
3 tb Additional butter
1 ts Vanilla
Preheat oven to 350°F.
Chocolate Custard:
Cook and stir in a double boiler over, not in, hot water. Remove
from heat when thickened. Have other ingredients at about 75°F.
Sift 2 cups cake flour before measuring. Resift with 1 ts baking
soda and 1/2 ts salt. Sift 1 cup white sugar. Beat 1/2 cup butter
until soft. Add the sugar gradually. Blend until very light and
creamy. Beat in 2 egg yolks, one at a time. Add the flour to the
butter mixture in 3 parts, alternating with 3rds of: 1/4 cup water,
1/2 cup milk, 1 ts vanilla. Stir the batter until smooth after each
addition. Stir in the chocolate custard. Whip 2 egg whites until
stiff, but not dry. Fold them light into the cake batter. Baked in
two greased 9" round pans for about 25 minutes. Spread, when cool,
with icing.
Caramel Icing:
Stir 1 cup cream and 2 cups brown sugar until sugar is dissolved.
Cover and cook for about 3 minutes or until the steam has washed
down any crystals which may have formed on the sides of the pan.
Uncover and cook without stirring to 238 to 240°F. Add 3 tb butter.
Remove the icing from the heat and cool to 110°F. Add: 1 ts
vanilla. Beat the icing until it is thick and creamy. If it becomes
too heavy, thin it with a little cream until it is of the right
consistency to be spread.
