New Year's Eve Cake

* Exported from MasterCook *

NEW YEAR'S EVE CAKE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cakes Entertain

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Sifted Swan's Down Cake
-Flour
3 ts Calumet Baking Powder
1/2 ts Salt
2/3 c Butter or other shortening
2 c Sugar
1 c Milk
1 1/2 ts Vanilla
6 Egg whites, stiffly beaten
Chocolate Cream Filling
3 Squares Baker's Unsweetened
-Chocolate
2 c Milk
3/4 c Sugar
4 tb Swans Down Cake Flour
1/2 ts Salt
2 Egg yolks, slightly beaten
1 tb Butter
1 t Vanilla
Hungarian Chocolate Frosting
3 Squares Baker's Unsweetened
-Chocolate
1 1/2 c Sifted confectioners' sugar
2 1/2 tb Hot water
3 Egg yolks
4 tb Butter

Sift flour once, measure, add baking powder and salt
and sift together three times. Cream butter
thoroughly, add sugar gradually, and cream together
until light and fluffy. Add flour, alternately with
milk, a small amount at a time, beating after each
addition until smooth. Add flavoring. Fold in egg
whites quickly and thoroughly. Bake in three greased
9-inch layer pans in moderate oven (375 degrees
Fahrenheit) 20 to 25 minutes. Spread Chocolate Cream
Filling (page 43) between layers and Hungarian
Chocolate Frosting (page 40) on top and sides of cake.
When frosting is set, write the numbers from one to
twelve around top of cake with white frosting to
represent the face of a clock. Place hands of clock at
twelve o'clock.

Chocolate Cream Filling Add chocolate to milk and heat
in double boiler. When chocolate is melted, beat with
rotary egg beater until blended. Combine sugar, flour,
and salt; add gradually to chocolate mixture and cook
until thickened, stirring occasionally. Pour small
amount of mixture over egg yolks, stirring vigorously;
return to double boiler and cook 2 minutes longer,
stirring constantly. Add butter and vanilla, and cool.
Makes 2 1/2 cups filling, or enough filling to spread
between three 9-inch layers. Use this filling in small
cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen
small cup cakes.

Hungarian Chocolate Frosting Melt chocolate in double
boiler. Remove from boiling water, add sugar and
water, and blend. Add egg yolks, one at a time,
beating will after each. Add butter, a tablespoon at a
time, beating thoroughly after each amount. Makes
enough frosting to cover the top of one 9-inch layer
and sides of three 9-inch layers, or to cover the tops
and sides of two 9-inch layers.

Eat lots of this and you too can look like Kate Smith!
Probably won't be able to sing as well though...



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