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*1935 MAGIC CHOC-O-NUT CAKE
3/4 cup shortening
1 1/2 cup sugar
2 cups Gold Medal
3 1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla
2 sq. chocolate (2 oz.)
METHOD—Cream shortening, add sugar gradually, and cream thorough-
ly. Blend in well beaten egg yolks. Sift flour once before measuring. Sift
flour, baking powder, and salt together and add to creamed mixture alter-
nately with milk. Blend in vanilla. Fold in egg whites beaten stiff but
not dry. Pour 1/3 of batter in one well greased and floured layer pan.
Blend chocolate, melted, into remaining batter, folding it in lightly so as
not to lose the air in batter. Pour into two well greased and floured layer
pans. Bake. TIME—Bake 25 to 30 minutes. TEMPERATURE—350° F .
moderate oven. SIZE OF PANS—Three round 8-inch layer pans.
1 1/4 cups sugar 3 egg whites 1/2 cup water 1 tsp. vanilla
METHOD—Boil sugar and water together until it spins an 8-inch thread,
240° F. Pour hot syrup over stiffly beaten egg whites, slowly, beating with
rotary beater constantly until mixture will hold its shape. Blend in vanilla.
Spread on one chocolate and the white layer and sprinkle with coconut.
Put the three layers together (the white between the two chocolate). Cover
top and sides of cake with icing. Sprinkle generously with coconut. Either
fresh grated coconut or moist shredded coconut that comes in cans may
be used. (It will take about 1 1/4 cups shredded coconut.)