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New Year's Eve Cake

Author/Submitted by:
Servings: 2
Categories: Cakes / Chocolate / Desserts

3  cups  Sifted Swan's Down Cake, Flour
3  teaspoons  Calumet Baking Powder
1/2  teaspoon  Salt
2/3  cup  Butter or other shortening
2  cups  Sugar
1  cup  Milk
1 1/2  teaspoons  Vanilla
6    Egg whites, stiffly beaten
    Chocolate Cream Filling
3    Squares Baker's Unsweetened, Chocolate
2  cups  Milk
3/4  cup  Sugar
4  tablespoons  Swans Down Cake Flour
1/2  teaspoon  Salt
2    Egg yolks, slightly beaten
1  tablespoon  Butter
1  teaspoon  Vanilla
    Hungarian Chocolate Frosting
3    Squares Baker's Unsweetened, Chocolate
1 1/2  cups  Sifted confectioners' sugar
2 1/2  tablespoons  Hot water
3    Egg yolks
4  tablespoons  Butter

Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add flavoring. Fold in egg whites quickly and thoroughly. Bake in three greased 9-inch layer pans in moderate oven (375 degrees Fahrenheit) 20 to 25 minutes. Spread Chocolate Cream Filling (page 43) between layers and Hungarian Chocolate Frosting (page 40) on top and sides of cake. When frosting is set, write the numbers from one to twelve around top of cake with white frosting to represent the face of a clock. Place hands of clock at twelve o'clock. Chocolate Cream Filling Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring occasionally. Pour small amount of mixture over egg yolks, stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add butter and vanilla, and cool. Makes 2 1/2 cups filling, or enough filling to spread between three 9-inch layers. Use this filling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen small cup cakes. Hungarian Chocolate Frosting Melt chocolate in double boiler. Remove from boiling water, add sugar and water, and blend. Add egg yolks, one at a time, beating will after each. Add butter, a tablespoon at a time, beating thoroughly after each amount. Makes enough frosting to cover the top of one 9-inch layer and sides of three 9-inch layers, or to cover the tops and sides of two 9-inch layers. Eat lots of this and you too can look like Kate Smith! Probably won't be able to sing as well though...

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