| | Cheyenne Chocolate Cake 3/4 cup of cocoa (Dutch process preferred)
1 3/4 cups of sugar
3 eggs, separated
1/2 cup of milk
1 whole egg
1/2 cup of butter or margarine
2 cups of sifted all purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of dairy sour cream
1 teaspoon of vanilla extract
Glossy Chocolate Frosting |
|
Cook the cocoa, 3/4 cup of sugar 1 egg yolk and milk over low heat until thick. Stir constantly to prevent sticking. Cool. Cream butter until soft. Gradually add the remaining 1 cup of sugar, beating until well blended. Add 1 whole egg and 2 egg yolks. Mix well. Stir in sifted dry ingredients alternately with sour cream. Add the vanilla and cocoa mixture. Fold in the egg whites which have been beaten until stiff, but not dry. Pour into three 8 inch layer cake pans, greased and lined with wax paper. Bake in a preheated oven at 350ºF.for 30 to 35 minutes. Turn out on racks and peel off the paper. Cool and frost top and sides of cake layers with Glossy Chocolate frosting. |
