Viennese Dreamcake |
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3 c All purpose flour 1 tb Baking powder 1 1/2 ts Sugar 1/2 ts Salt 2/3 c Vegetable shortening 6 Egg yolks 1 ts Vanilla Rich Fudge Frosting 1/2 c Butter or margarine (1 -stick) 1/2 c Cocoa powder (not a mix) 1/4 c Water 10 oz Confectioner's sugar, sifted 1 ds Salt 2 tb Brandy |
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BereidingSift flour, bakeing powder and slat onto wax paper. Beat sugar, shortening, egg yolks and vanilla in large bowl of electric mixer at high speed, 3 minutes, or until creamy smooth. Tutn mixer speed to low; add flour mixture alternately with milk, beating after each addition, just until gatter is smooth. Pour batter into two greased and floured 9 inch layer cake pans, dividing evenly.Bake in moderate oven 350 degrees, for 30 minutes or until centers slpring back when lightly pressed withfingertip. Cool layers in pans on wire racks; 10 minuts; loosen around edges with a knife; tutn out onto wire racks; cool completely. Put layers together and frost wiht RICH FUDGE FROSTING, garnish with ROYAL FROSTING and CAKE LACE. FICH FUDGE FROSTING: Melt butter or margarine with cocoa in a large saucepan over low heat stirring often, until misture is smooth; remove fom heat. Beat in confectioner's sugar, salt and brandy until smooth with electric mixer at high speed. TIP: If mixture becomes too thick while frosting cake, add a few drops hot water and beat. |
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