Family Cookbook
source Nut Tree
A favorite birthday cake at the Mitchell house. Can be served warm without frosting and lightly dusted with powdered sugar or cocoa or can be frosted with Rich Chocolate Frosting below.
Required Ingredients
| ¾ | Cup | Soft Butter |
| ½ | Cup | Ghiradelli's ground chocolate & cocoa |
| 1 ½ | Cup | Sugar |
| 3 | | Eggs (separated) |
| 2 ¼ | Cup | Sifted Cake Flour |
| 3 | Teaspoon | Baking Powder |
| 1 | Cup | Ice Water |
Rich Chocolate Frosting: |
| 3 | | Egg Whites |
| 1 ½ | Cup | Powdered Sugar (sifted and divided in half) |
| ¾ | Cup | Soft Butter |
| ⅓ | Cup | Ghiradelli's ground chocolate & cocoa |
| 2 ½ | Tablespoon | Flour |
Preparation Instructions
- Beat ground chocolate into butter. Gradually beat in sugar and when fluffy and lighter in color, beat in egg yolks, 1 at a time.
- Sift flour with baking powder. Add to creamed mixture alternately with water, a small amount of each at a time, beating smooth after each addition.
- Beat egg whites until stiff and fold in.
- Bake in two paper-lined round 9-inch cake pans at 300 degees 30 to 35 minutes until a crumb is left on end of toothpick inserted in center of cake. Let stand in pans a few minutes, then turn out and cool on rack. Frost with Rich Chocolate Frosting.
- Rich Frosting:
- Beat 3 egg whites almost stiff; beat in ¾ Cup powdered sugar and set aside.
- Stir other ¾ Cup powdered sugar, ground chocolate and flour into the soft butter.
- Add beaten egg whites and mix until well blended.
- Spread onto cooled cake.