Title: Golden Cream Chocolate Cake
Categories: Cake
Yield: 1 Servings
| 2 | c | Cake flour; sifted |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Butter |
| 1 1/4 | c | Sugar |
| 2 | | Eggs; unbeaten |
| 3 | oz | Unsweetnd choc |
| 1 | c | Milk |
| 1 | ts | Vanilla |
Sift flour once, measure, add baking powder, soda and salt and sift
together three times. Cream butter thoroughly, add sugar gradually, and
cream together until light and fluffy. Add eggs, one at a time, beating
thoroughly after each. Add melted chocolate and blend. Add flour
alternately with milk, a small amount at a time, beating after each
addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans
in moderate oven, 350 deg. F., 30 minutes.
Spread Golden Cream Filling (see recipe) between layers and Chocolate
Fluff Frosting (see recipe) over cake. For an all-chocolate cake spread
Hungarian Chocolate Frosting (see recipe) between layers and over cake.