Sweet Chocolate Cake/1953 Pillsbury Bakeoff

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Title: Sweet Chocolate Cake/1953 Pillsbury Bakeoff
Categories: Cheesecakes, Chocolate
Yield: 1 servings

2 c All-purpose flour
3 ts Baking powder
1/2 ts Salt
1/2 c Shortening
1 c Sugar
3 lg Egg yolks; beaten well
1 c Milk
1 ts Vanilla extract
3 oz Semisweet chocolate; 3
-squares
3 lg Egg whites
Frosting-
3 oz Cream cheese; softened
3 tb Milk
1/8 ts Salt
2 1/2 c Confectioner's sugar
2 oz Semisweet chocolate; melted
1 ts Vanilla extract

A winner in the senion division of the 1953 Pillsbury
Bakeoff.
Cake: Mix the flour, baking powder and salt; set aside.
Cream the shortening and sugar well. Beat the egg yolks
for 1 minute then add to shortening mixture along with the
milk and vanilla; blend well. Add the dry ingredients and
beat until smooth. Beat the egg whites until stiff. Melt
the chocolate over low heat. Add the melted chocolate to
batter and mix well. Fold in the beaten egg whites. Pour
batter into 2 well greased and lightly floured 8-inch round
cakepans. Bake in preheated 350 degree oven for 25-30
minutes. Cool for a few minutes then remove cake to finish
cooling on a wire rack.
Chocolate Cream Cheese Frosting: Blend together softened
cream cheese, 3 tablespoons milk and the salt. Add the
confectioners' sugar gradually, beating well. Blend in
melted chocolate and vanilla. Beat until smooth. Thin
with an additional 1-2 teaspoons milk if necessary for
right spreading consistency. Frost the cake between the
layers and on tops and sides.

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