2 Eggs; separated
1 1/2 c C and H Granulated Sugar
— divided
2 c All-purpose flour
2 ts Baking powder
1/4 ts Baking soda
1 ts Salt
1/3 c Salad oil
1 c Milk
2 oz Unsweetened chocolate
— melted
CHOCOLATE CREAM
1 c Whipping cream
1/4 c C and H Powdered Sugar
1/4 c Chocolate Quick
Beat egg whites until foamy, gradually beat in 1/2 cup sugar until very
stiff. Set aside. Combine remaining sugar, flour, baking powder, soda
and salt. Mix well. Add the oil and half the milk. Beat one minute.
Add remaining milk and egg yolks and beat one minute. Stir in chocolate.
Fold in beaten egg whites. Pour in greased and floured 13 x 9-inch pan.
Bake in 350 oven 40 minutes. Cool. Cut in squares and serve with
Chocolate Cream.
Chocolate Cream: Combine whipping cream, powdered sugar and chocolate
Quick. Beat until stiff.
[NOTE: Chocolate Quick is a brand of chocolate milk mix made by Nestle’s
~Karen]
Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
Yields
12 Servings