2 eggs (separated) 1/2 cup sugar 2 1/4 cups sifted cake flour 1 cup sugar 3 tsp baking powder 1 tsp. salt 1/3 cup salad oil 1 cup milk (divided) 1 1/2 tsp. vanilla Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until very stiff peaks form. Sift together remaining dry ingredients into another bowl. Add oil, 1/2 cup of milk, and vanilla. Beat 1 minute at medium. Add remaining milk and egg yolks. Beat 1 minute and scrape bowl. Gently fold egg white mixture in. Bake in greased and lightly floured 9-inch cake pans in moderate oven (350F) for about 20 minutes or till done. Cool 10 minutes and remove from pans. Cool completely. Fill with cream filling and frost with chocolate glaze. Cream Filling - 1/3 cup sugar 3 Tbsp. flour 1/4 tsp. salt 1 1/4 cups milk 1 beaten egg 1 Tbsp. butter 1 tsp. vanilla In saucepan, combine sugar, flour, and salt. Gradually add milk and mix well. Cook over medium heat til misture thickens and boils, stirring constantly. Cook and stir 2 more minutes. Very gradually add the hot mixture into the egg and then return to saucepan. Cook and stir until mixture just boils again. Stir in butter and vanilla. Cover with waxed paper and cool. Chocolate Glaze - 1 1/2 1-ounce squares unsweetened chocolate 2 Tbsp. butter 1 1/2 cups sifted powdered sugar 1 tsp. vanilla 3 Tbsp. boiling water 2-3 tsp. water Melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in powdered sugar and vanilla until crumbly. Blend in 3 Tbsp. boiling water. Add additional water 1 tsp. at a time to form medium glaze of pouring consistancy. Pour quickly over top of cake and spread evenly over top and sides. Janet Morrissey
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