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- Preheat oven to 350. Prepare the following custard: Cook and stir in a double boiler OVER-not IN-warm water: Remonve from heat when thickened. Have other ingredients at about 75 degrees. Sift before measuring: 2 c. cake flour Resift with: 1 tsp soda 1/2 tsp salt Sift: 1 c. white sugar Beat till soft: 1/2 c. butter Add in the sugar gradually. Blend till very light and creamy. Beat in, one at a time: 2 egg yolks Add in the flour to the butter mix in 3 parts, alternating with thirds of: 1/4 c. water 1/2 c lowfat milk 1 tsp vanilla Stir the batter till smooth after each addition. Stir in the chocolate custard. Whip till stiff, but not dry: 2 egg whites Fold them light into the cake batter. Baked in 2 greased 9-inch round pans for about 25 min. Spread, when cold, with: Caramel Icing or possibly Chocolate Icing (recipes follow)
- CARAMEL ICING
- Stir till the sugar is dissolved: 2 c. brown sugar 1 c. cream or possibly 1/2 c. butter plus 1/2 c. lowfat milk Cover and cook for about 3 min or possibly till the steam has washed down any crystals that may have formed on the sides of the pan. Uncover and cook without stirring to 238 to 240 degrees. Add in: 3 TBSP butter Remove the icing from the heat and cold to 110 degrees. Add in: 1 tsp vanilla Beat the icing till it is thick and creamy. If it becomes too heavy, thin it with a little cream till it is of the right consistency to be spread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 6 servings | |
| Calories 148 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 19mg | 1% |
| Potassium 79mg | 2% |
| Total Carbs 36.98g | 10% |
| Dietary Fiber 0.0g | 0% |
| Sugars 36.63g | 24% |
| Protein 0.73g | 1% |
