2 Eggs; separated 1 ts Salt
1 1/2 c C and H Granulated Sugar 1/3 c Salad oil
— divided 1 c Milk
2 c All-purpose flour 2 oz Unsweetened chocolate
2 ts Baking powder — melted
1/4 ts Baking soda
-CHOCOLATE CREAM-
1 c Whipping cream 1/4 c Chocolate Quick
1/4 c C and H Powdered Sugar
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
Yields
12 servings
