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1
Preheat oven to 350.
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2
Prepare the following custard: Cook and stir in a double boiler OVER-not IN-warm water: Remonve from heat when thickened.
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3
Have other ingredients at about 75 degrees.
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4
Sift before measuring: 2 c. cake flour Resift with: 1 tsp soda 1/2 tsp salt Sift: 1 c. white sugar Beat till soft: 1/2 c. butter Add in the sugar gradually.
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5
Blend till very light and creamy.
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6
Beat in, one at a time: 2 egg yolks Add in the flour to the butter mix in 3 parts, alternating with thirds of: 1/4 c. water 1/2 c lowfat milk 1 tsp vanilla Stir the batter till smooth after each addition.
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7
Stir in the chocolate custard.
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8
Whip till stiff, but not dry: 2 egg whites Fold them light into the cake batter.
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9
Baked in 2 greased 9-inch round pans for about 25 min.
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10
Spread, when cold, with: Caramel Icing or possibly Chocolate Icing (recipes follow)
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11
CARAMEL ICING
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12
Stir till the sugar is dissolved: 2 c. brown sugar 1 c. cream or possibly 1/2 c. butter plus 1/2 c. lowfat milk Cover and cook for about 3 min or possibly till the steam has washed down any crystals that may have formed on the sides of the pan.
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13
Uncover and cook without stirring to 238 to 240 degrees.
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14
Add in: 3 TBSP butter Remove the icing from the heat and cold to 110 degrees.
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15
Add in: 1 tsp vanilla Beat the icing till it is thick and creamy.
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16
If it becomes too heavy, thin it with a little cream till it is of the right consistency to be spread.
