1 pkg Baker’s German’s Sweet Chocolate, (4 oz)
½ cup water, boiling
1 cup butter , or other shortening
2 cups sugar
4 egg yolks, unbeaten
1 tsp vanilla
2 ½ cups Swans Down Cake Flour, sifted
1 cup buttermilk
4 egg whites, stiffly beaten
Melt chocolate in boiling water.
Cool.
Cream butter and sugar until fluffy.
Add egg yolks one at a time and beat well after each.
Add melted chocolate and vanilla; mix well.
Sift together salt, soda, and flour.
Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth.
Fold in beaten egg whites. Pour into 3 8-inch or 9-inch cake layer pans, lining the bottoms with paper.
Bake in a moderate oven (350 degrees F) for 30-40 minutes; cool.
Frost tops only.
Sugar: 17g
:
Calcium: 20mg
Calories: 199kcal
Carbohydrates: 27g
Cholesterol: 34mg
Fat: 9g
Fiber: 1g
Iron: 1mg
Potassium: 42mg
Protein: 3g
Saturated Fat: 2g
Sodium: 110mg
Vitamin A: 398IU
