The Cake In The Casserole
2 oz (2 squares) bitter baking chocolate
1 cup boiling water
1 tsp baking soda
1/2 cup shortening
2 cups brown sugar
2 egg yolks, slightly beaten
1/2 cup sour milk
2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
2 egg whites
Pour the boiling water over the chocolate;
add the baking soda to this and set in a warm
place to dissolve.
Meanwhile cream the shortening and sugar together,
add the slightly beaten egg yolks to this and the
sour milk.
Sift the flour, baking powder and salt together and
stir into the egg mixture.
Beat until the ingredients are thoroughly blended.
Add the disolved choclolate and vanilla.
Then beat the egg whites stiff and fold into this batter.
Pour at once into a 3-quart baking dish or casserole,
rubbed well with shortening, and bake for 1 hour and
5-minutes. The oven should be slow (300 degrees F).
This makes a very big cake, giving 18 small servings or
12 good sized ones.
The Icing - Seven Minute Icing
Seven minute icing is made for this cake:
3 tbsp water
1 egg white
7/8 cup granulated sugar
1/8 tsp cream of tartar
1/8 tsp salt
1 tsp flavoring (vanilla, etc)
Boil water in bottom of double boiler. In
the upper part of double boiler, place the
3 tbsp water, egg white, sugar, cream of tartar,
and salt.
Beat the mixture with with a mixer rapidly at first.
Then beat steadily and continuously for seven minutes.
Keep water boiling in the lower part of the double
boiler during the beating.
Remove from the heat, and pour the hot water out of
the lower part of the double boiler and replace with
cold water.
Replace the upper part of the double boiler, containing
the frosting, over the cold water and allow to stand for
five minutes. Then stir in the flavoring.
Stir until thick enough to pile well.
Then spread on the cake (still in the baking dish),
spread smoothly all over, and decorate with candied fruit.
Source: Fredericksburg, VA - Free Lance Star newspaper, Nov 7, 1933