Preparation:
Cream shortening, add 1 1/2 cups of sugar gradually, then well beaten egg yolks, and cream all together thoroughly. Blend in melted chocolate. Sift flour once before measuring. Sift flour baking powder and salt together and add to creamed mixture alternately with milk. Beat just enough to make batter smooth (about 5 seconds). Blend in vanilla and nuts. Make a meringue by beating egg whites until stiff enough to hold a point, then gradually beating into them remaining 1/2 cup of sugar. Fold this meringue into batter. Pour into well greased and floured layer pans or large loaf pan, and bake. Time: Bake 40 to 45 minutes for layers; 50 to 55 minutes for loaf. Temperature: 350 F. moderate oven. Size of Pan: Two 9-inch layer pans or one 8x12 inch loaf pan. NOTE: This cake has a delicious fudge-like flavor and consistency, and is complete without icing. If you prefer it iced, however, use a cooked fudge icing, a chocolate butter icing, a cooked white icing, or any type desired. |
