Fudge cake with sea foam frosting

 
                     FUDGE CAKE WITH SEA FOAM FROSTING
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Shortening
    2       c            Sugar
    2                    Eggs -- separated
    1 1/2   c            Milk
    4       oz           Unsweetened chocolate
                         - melted
    2       c            Sifted cake flour
    2       ts           Baking powder
    1       t            Salt
    1       t            Vanilla
    1       c            Chopped nuts
                         -----SEA FOAM FROSTING-----
      3/4   c            Sugar
      3/4   c            Brown sugar, packed
      1/3   c            Hot water
      1/2   ts           Cream of tartar
    3                    Egg whites
    1       oz           Semisweet chocolate (opt.)
      1/4   ts           Butter (optional)
 
   Cream shortening, 1 1/2 cups sugar and egg yolks until
   light. Add a few drops of milk if needed to cream
   sugar. Add chocolate and blend thoroughly. Sift flour
   with baking powder and salt. Add dry ingredients
   alternately with milk to chocolate mixture, blending
   well after each addition. Stir in vanilla and chopped
   nuts. Beat 2 egg whites until frothy. Gradually add
   remaining 1/2 cup sugar, beating until whites are
   stiff. Fold into batter. Turn into 2 greased and
   floured 9-inch layer cake pans. Bake at 350F 30 to 40
   minutes, or until cake springs back when lightly
   touched with finger in center of cake. Cool slightly
   then remove layers from pans and cool completely on
   wire rack.
   
   To make frosting, combine 3/4 cup sugar and brown
   sugar in heavy saucepan. Add hot water and cream of
   tartar and stir to blend. Cover pan and slowly bring
   to simmer. Uncover pan and cook until syrup spins long
   thin thread. Remove from heat. Beat 3 egg whites until
   stiff. When syrup stops bubbling, pour over beaten
   whites in thin stream, beating constantly until
   fluffy. Use to frost cooled layers. If desired, melt 1
   ounce semisweet chocolate with 1/4 teaspoon butter and
   drizzle over frosting. Carefully swirl it over
   frosting with a thin spatula to give marbled effect.
  
 
 
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