Torte Au Chocola
1 3/4 c Cake flour; sifted 1/8 ts Salt 3 ts Baking powder 1/2 ts Cinnamon 4 Eggs; separated 1/2 c Melted butter or oil 3/4 c Fruit sweet 3/4 c Fudge sweet 1 ts Vanilla 1/2 c Milk Sift dry ingredients together and set aside. Combine the butter or oil, Fruit Sweet, Fudge Sweet and vanilla. Add the yolks to the liquid mixture, blending one at a time. Add the flour mixture to the liquid mixture alternately with the milk. Whip the egg whites to stiff peaks and fold in gently but thoroughly. Bake at 350 degrees for 1/2 hour in 2 (9") round greased and floured tins. Test. Cake will spring back when lightly touched. For a drier cake, bake until the cake draws away from the edge of the pan. Cool. SectionsAbout Us© Quench Magazine |