Chocolate lard cake

 
                            CHOCOLATE LARD CAKE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Eggs--seperated
      1/2   c            Sugar
      1/3   c            Lard
    1 3/4   c            Sifted cake flour
    1       c            Sugar
      3/4   ts           Baking powder
    1       t            Salt
    1       c            PLUS 2 tblspns buttermilk
    2                    Sqares unsweetened
                         -chocolate--melted
 
   Chocolate Lard Cake
   
   Glossy Fudge Frosting (To Follow)
   
   Beat egg whites till frothy. Gradually beat in 1/2 cup
   sugar. Continue beating till very stiff and glossy.
   In another bowl, stir lard to soften. Add sifted dry
   ingredients and 3/4 cup buttermilk. Stir to moisten
   dry ingredients; then beat 1 minute, medium speed on
   mixer. Scrape sides and bottom of bowl constantly.
   Add remaining buttermilk, egg yolks and melted
   chocolate. Beat 1 minute, scraping bowl constantly.
   Fold in egg whites. Pour into 2 greased and floured
   8-inch round layer cake pans or a 13 X 9 X 2 inch pan.
   Bake in moderate oven at 350 F. for 30 to 35 minutes.
   Cool on rack 10 minutes. Remove from pans. Brush
   crumbs from cake while warm to faciliate frosting.
   Frost with Glossy Fudge Frosting.
   
   GLOOSY FUDGE FROSTING: 2 tbslpns butter/margerine, 1
   (6 oz.) pkg. semisweet chocolate pieces, 1/3 Basic
   sugar syrup (to Follow).
   
   Melt butter over hot (not boiling) water. Remove from
   heat before the water boils.  Add chocolate pieces to
   butter over hot water and stir until melted, blended
   and thick. Add Basic Sugar Syrup gradually, stirring
   after each adtion until blended. Mixture will become
   glossy and smooth. Remove from hot water and cool
   until of a spreading consistency. Spread thinly over
   cake. Apply quickly by pouring a small amount at a
   time on top of cake; as it runs down on sides, spread
   with spatula. Frost top of cake last.
   
   BASIC SUGAR SYRUP: 2 cups sugar, 1 cup water.
   
   That;s it! You can refrigerate this syrup and keep it
   handy for frosting or to sweeten beverages.
  
 
 
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