Chocolate Lard Cake
Yield: 6 servings
Ingredients
2 Eggs--seperated
1/2 c Sugar
1/3 c Lard
1 3/4 c Sifted cake flour
1 c Sugar
3/4 ts Baking powder
1 ts Salt
1 c PLUS 2 tblspns buttermilk
2 Sqares unsweetened
-chocolate--melted
Glossy Fudge Frosting (To Follow)
Instructions
Beat egg whites till frothy.
Gradually beat in 1/2 cup sugar.
Continue beating till very stiff and glossy.
In another bowl, stir lard to soften.
Add sifted dry ingredients and 3/4 cup
buttermilk.
Stir to moisten dry ingredients; then beat
1 minute, medium speed on mixer.
Scrape sides and bottom of bowl constantly.
Add remaining buttermilk, egg yolks and
melted chocolate.
Beat 1 minute, scraping bowl constantly.
Fold in egg whites.
Pour into 2 greased and floured 8-inch round
layer cake pans or a 13 X 9 X 2 inch pan.
Bake in moderate oven at 350 F. for 30 to 35
minutes.
Cool on rack 10 minutes.
Remove from pans.
Brush crumbs from cake while warm to faciliate
frosting.
Frost with Glossy Fudge Frosting.
GLOOSY FUDGE FROSTING:
2 tbslpns butter/margerine,
1 (6 oz.) pkg. semisweet chocolate pieces
1/3 Basic sugar syrup (to Follow).
Melt butter over hot (not boiling) water.
Remove from heat before the water boils.
Add chocolate pieces to butter over hot
water and stir until melted, blended and
thick.
Add Basic Sugar Syrup gradually, stirring
after each adtion until blended.
Mixture will become glossy and smooth.
Remove from hot water and cool until of
a spreading consistency.
Spread thinly over cake.
Apply quickly by pouring a small amount
at a time on top of cake; as it runs
down on sides, spread with spatula.
Frost top of cake last.
BASIC SUGAR SYRUP: 2 cups sugar, 1 cup water.
That's it!
You can refrigerate this syrup and keep
it handy for frosting or to sweeten
beverages.
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