||Seven-Layer Chocolate Cake
7 Eggs, separated
1 c Confectioners' sugar
1 c Sifted cake flour
1/4 ts Salt
1/2 lb Sweet chocolate
3 tb Cold water
1 1/2 c Sugar
1/2 lb Butter
1 ts Vanilla
Beat egg yokes until thick and lemon colored. Add confectioners' sugar
gradually, beating constantly. Sift flour and salt together and fold into
yolk mixture. Beat egg whites until stiff enough to hold a peak and fold
Line seven-layer cake pans with paper and grease the paper. Divide batter
evenly among pans and bake in moderate oven (350 degrees F.) for 12
minutes. Remove from pans at once.
Frosting (filling) directions:
For the frosting, heat chocolate and water in the top of double boiler. Mix
eggs and sugar thoroughly, combine with melted chocolate and cook until
thick, stirring constantly. Remove from heat; add butter and beat until
well blended. Add vanilla and continue beating until filling is stiff
enough to spread. Cover each layer and top and sides of cake with filling.
NOTE: It may be necessary to place several toothpicks through the top
layers to hold them in place until filling sets.
Serve after 24 hours. Serves 14 to 16.
From the Wed 06-17-1992 edition of The El Paso Times newspaper. Posted by
John P. Nicholson