Chocolate Cake Florence (pat Stockett)
Sifted cake flour
+ 1/2 c sugar
Florence Icing: 4 Tbsp butter 2 c sugar 1/2 c milk 2 oz bitter
1/2 c Tia Maria
Preheat oven to 350 degrees. Butter and flour 2 9" pans.
Sift flour with baking powder and salt. Cream butter; add 1 1/2 c of
the sugar gradually and blend until light and fluffy. Beat in egg
yolks. Add chocolate and vanilla. Add flour alternately with milk,
mixing well after each adition. Beat egg whites until stiff but not
dry; add 1/2 c sugar and fold into batter. Turn into pans and bake
35 minutes. Cool.
Pour 2 Tbsp Tia Maria over each layer and frost with Florence icing.
Dust sides with chopped nuts.
Florence Icing: Melt butter in a saucepan; add sugar and milk. Bring
to a boil stirring constantly then cook over low heat 10 minutes or
until temperature reaches 236 degrees. or 115 c Melt chocolate; add
Tia Maria. Stir into butter mixture. Remove from heat and beat icing
until thick enough to spread.
If icing hardens before cake is frosted, soften with a little hot