Seven-layer chocolate cake

 
                         Seven-Layer Chocolate Cake
 
 Recipe By     : Leanda Goss 
 Serving Size  : 14   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7                    Eggs  -- separated
    1      cup           Confectioners' sugar
    1      cup           Sifted cake flour
      1/4  teaspoon      Salt
      1/2  pound         Sweet chocolate
    3      tablespoons   Cold water
                         Frosting (filling)  -- ingredients:
    3                    Eggs
    1 1/2  cups          Sugar
      1/2  pound         Butter
    1      teaspoon      Vanilla
 
 Cake ingredients:
 
  Cake directions:
 
  Beat egg yokes until thick and lemon colored.  Add confectioners' sugar
 gradually, beating constantly.  Sift flour and salt together and fold into
 yolk mixture.  Beat egg whites until stiff enough to hold a peak and fold
 in lightly.
 
  Line seven-layer cake pans with paper and grease the paper.  Divide
 batter evenly among pans and bake in moderate oven (350 degrees F.) for 12
 minutes.  Remove from pans at once.
 
  Frosting (filling) directions:
 
  For the frosting, heat chocolate and water in the top of double boiler.
 Mix eggs and sugar thoroughly, combine with melted chocolate and cook
 until thick, stirring constantly.  Remove from heat; add butter and beat
 until well blended.  Add vanilla and continue beating until filling is
 stiff enough to spread.  Cover each layer and top and sides of cake with
 filling.
 
  NOTE:  It may be necessary to place several toothpicks through the top
 layers to hold them in place until filling sets.
 
  Serve after 24 hours. Serves 14 to 16.
 
  From the Wed 06-17-1992 edition of The El Paso Times newspaper.
 
 
 
                    
 
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