Chocolate Cloud Cake/1953 Winner

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Cloud Cake/1953 Winner
Categories: Cakes, Chocolate
Yield: 8 servings

5 oz Milk chocolate candy
1/4 c Water
3/4 c All-purpose flour
1/2 ts Salt
5 Eggs; separated
2/3 c Sugar
1/2 ts Vanilla extract
Chocolate fluff frosting:
= * see note

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.
Place milk chocolate and water in top of double boiler over
simmering water; melt then stir until smooth. Cool.
Sift together the flour and salt; set aside. Beat egg
whites until foamy. Add sugar gradually and beat until
stiff peaks form; set aside.
Beat egg yolks until thick and light; add vanilla and
cooled chocolate mixture to yolks. Beat until well blended
and thick. Fold egg yolk mixture gently but thoroughly
into egg whites then fold dry ingredients into whites. Pour
batter into a 9-inch springform pan 3 inches deep that has
been greased and lined iwth wax paper on bottom only. Bake
in preheated 350 degree oven for 45-50 minutes. Cool in pan
for at least one hour. Cut crosswise into two layers then
frost cake. Chill one hour before serving. You may also use
two 8-inch round pans and bake for 25-30 minutes or a
9-inch tube pan for 45-50 minutes.
Chocolate Fluff Frosting: Melt 1 package (6 oz) of
chocolate chips in 1/4 cup water in top of double boiler
over boiling water. Remove from heat and stir until
smooth; cool. Boil 3/4 cup light corn syrup until it spins
a thread (230f). Add syrup slowly to 3 well beaten egg
yolks, beating constanly. Continue beating until stiff and
creamy. Blend in 1 cup soft butter or margarine, well
creamed, and 2 teaspoons vanilla. Beat until fluffy.

-----