Torte Au Chocola

3 tsp. baking powder 1/2 tsp. cinnamon

4 eggs, separated

1/2 c. melted butter or oil 3/4 c. Fruit Sweet 3/4 c. Fudge Sweet

Sift dry ingredients together and set aside. Combine the butter or oil, Fruit Sweet, Fudge Sweet and vanilla. Add the yolks to the liquid mixture, blending one at a time. Add the flour mixture to the liquid mixture alternately with the milk. Whip the egg whites to stiff peaks and fold in gently but thoroughly. Bake at 350 degrees for 1/2 hour in

2 (9") round greased and floured tins. Test. Cake will spring back when lightly touched. For a drier cake, bake until the cake draws away from the edge of the pan. Cool.

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