From Robin: “In some old 1950’s magazine, my mom discovered Seven-Minute Frosting. She would make a chocolate cake similar to the recipe below, and would bake it in a heart-shaped tin. She would add a little bit of red dye to the frosting, to make it pink! A delicious cake, heart-shaped pan optional.”
Ingredients
2 1⁄4 cups flour
1⁄2 cup unsweetened cocoa powder
1 1⁄2 tsp baking soda
1 tsp salt
1⁄2 cup shortening
1 3⁄4 cup sugar
1 tsp vanilla extract
3 eggs, separated
1 1⁄3 cups cold water
Seven-Minute Frosting
Directions
Preheat oven to 350° F (175° C).
Grease and lightly flour two 9-inch cake round cake pans.
Stir together flour, cocoa powder, baking soda, and salt.
In a large mixer, beat 1⁄2 cup of the shortening for about 30 seconds. Add 1 cup of sugar and vanilla; beat until fluffy. Add egg yolks, one at a time, beating on medium speed for 1 minute after each addition.
Alternate adding dry ingredients and water to the mixture, beating on low until just combined.
Thoroughly wash beaters. In a small mixing bowl, beat egg whites until soft peaks form. Gradually add the remaining 3⁄4 cup of sugar, beating until soft peaks form.
Fold egg white mixture into batter, blending well.
Transfer batter to prepared pans, spreading out evenly.
Bake for 30 to 35 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes on a wire rack. Remove from pans, and cool thoroughly on wire racks.
Frost with Seven-Minute Frosting.
Recipe from Better Homes and Gardens, 1981
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