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Chocolate Iceberg Cake




Source of Recipe


Internet


List of Ingredients




2 cups cake flour, sifted
3 teaspoons. baking powder
1/4 teaspoon. salt
1/2 cup butter
1 cup fine sugar, sifted
2 eggs, well beaten
3 block (3 oz.) Hershey's Baking Chocolate,
melted
2/3 cup milk
1 teaspoon vanilla


Recipe



Sift flour, add baking powder and salt, and sift together 3 times.
Cream butter, add 1/2 cup sugar gradually, and beat until light. Add remaining sugar to well beaten egg yolks. Add melted chocolate.
Combine mixtures. Add flour mixture alternately with milk, and beat thoroughly. Add vanilla. Fold in stiffly whipped whites Pour into 2 buttered squares layer pans. Bake (350 degrees F.) 40 minutes.
Spread layers and top with thick coating of Snowcap or other soft white frosting. Let frosting be rough and uneven and pile so that it stands up into 8 or 10 "peaks" about an inch high. Sprinkle entire cake generously with shredded coconut chopped into short lengths, so that cake resembles a frosty iceberg.

Chocolate Butter Frosting (uncooked)
1/4 cup butter
2 cups confectioner's (4X) sugar, sifted
2 blocks ( 2 oz. ) Hershey's Baking Chocolate, melted
1 teaspoon. vanilla
3 to 4 teaspoons hot cream

Cream butter. Add sugar gradually, while beating constantly. Add chocolate. Add vanilla. Thin with cream until of right consistency to spread.

Spread on warm cake.

(This gives a rich frosting of medium color and decidedly fudge like consistency. Is best used when fresh as it hardens on standing.)