Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Hungarian Chocolate Cream Cake




Source of Recipe


General Foods Corporation-1933


List of Ingredients




2 C sifted Swans Down Cake flour
2 tsp Calumet baking powder
1/2 tsp salt.
1 C sugar
2 eggs, well beaten
1 C heavy cream
1 tsp vanilla


Recipe



Sift flour once, add baking powder and salt. and sift together three times.

Add sugar gradually to beaten eggs, and beat well. Add flour, alternately with cream, a small amount at a time. Beat after each addition until smooth. Add vanilla.

Bake in a greased pan, 8x8x2 inches, in moderate oven (350 degrees F.) for 1 hour, or until done.

spread Hungarian chocolate frosting and filling on top and sides of cake. (May also be baked in greased, fluted round pan and served unfrosted.).

Hungarian Chocolate Frosting and Filling

4 squares Baker's Unsweetened chocolate
1 C confectioners sugar
2 T hot water
2 eggs
6 T butter

Melt chocolate in double boiler. Remove from boiling water, add sugar and water, and blend. Add eggs, one at a time, beating well after each addition. Add butter, one third at a time, beating thoroughly after each amount. Makes enough frosting and filling to cover tops of two 9 inch layers, or top and sides of 8x8x2 inch cake, or about 2 dozen cupcakes.