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White Cake with Chocolate Icing

Source of Recipe

THE MAMA'S COOK BOOK - Mrs. E. B. Lewis, by Mary Frances Pilcher


Recipe Introduction

The MAMA'S COOK BOOK was prepared by the Pre-School Group of the Louisville (Georgia) Parent Teacher Association many years ago when most women knew the ins and outs of cooking. Therefore part of the directions are sometimes left out.

List of Ingredients

Cake:
3 1/3 cup sifted cake flour
2 cups sugar
1 tsp. salt
5 tsp. baking powder
1 cup soft shortening creamed
1 1/2 cup milk
2 tsp. flavoring (vanilla, lemon, etc)
6 large egg whites

Icing:
3 cups sugar
1 cup sweet milk
2 squares chocolate
1/2 cup butter
1/8 tsp. soda


Recipe

Cake:
Sift together cake flour, 2 cups sugar, salt and baking powder.

Add 1 cup soft shortening creamed, milk and flavoring. Beat two minutes or until well blended.

Add egg whites unbeaten and beat two minutes (whites may be beaten separately and folded in).

Pour into two nine inch layer pans that have been greased generously and floured. This is a large cake. Bake 28 to 35 minutes. When cool ice with chocolate icing.

Icing:

Grate on cut chocolate, put all together over a brisk fire and cook until thick stirring constantly (8 to 10 Minutes to cook). If thermometer is used boil to 238 degrees. Cook to a soft ball when dropped into cold water. Take from fire and sit pan in cold water. Stir and beat constantly until creamy. Put between layers while much softer than for top.

If at all uneasy (worried the icing isn't thick enough) after it becomes creamy and thick, leave for a few minutes to see if it will get firm. Then melt over a gentle fire or hot water until thin enough to spread between the layers and top. If still thin recook for two minutes, cool, beat and use. If it becomes too hard before using, add a little water or milk, boil, cool. Beat as above.