From "The International Jewish Cook Book", by Florence Kreisler Greenbaum
Stir one scant half cup of butter to a cream with one cup of sugar. Add alternately one-half cup of sweet milk, yolks of two eggs which you have previously beaten until quite light, add whites of two, and one-half cup of sifted flour. Make a custard of one-half cup of milk, with one cup of grated chocolate, one-half cup of granulated sugar; boil until thick, add the yolk of one egg, then remove from the fire; stir until cool, add this to the cake batter, add one and one-half cups of sifted flour, two teaspoons of baking-powder and one of vanilla flavoring.
Bake in layers and ice between and on top with plain white icing flavored to taste. You may substitute almond or colored icing.
Fannie Farmer Salmon Cutlets
2 years ago