
1 1/2 c + 1 tablespoon cocoa powder
1 1/4 c Boiling water
1 1/2 c Cake flour
1 1/2 c + 2 tablespoons all purpose
-flour
l 1/4 teaspoons baking powder
1 1/4 ts Baking soda
5 Ounces sweet butter,
-softened
2 3/4 c Brown sugar
3 lg Eggs
1 1/4 c Buttermilk
1 1/4 ts Vanilla
Bittersweet Chocolate
-Icing (see recipe)
---------------------BITTERSWEET CHOCOLATE FROSTI---------------------
4 Ounces bittersweet chocolate
8 Ounces unsweetened chocolate
8 Ounces sweet butter
3 1/2 c Powdered sugar
pn Salt
2 ts Vanilla
7/8 c (1 cup subtraction 2 tablespoons)
-milk
Charles Franz requested this cake for his second birthday from Stars'
dessert ace Emily Luchetti. She says, "Half of this recipe comes
from my granny, and the other half from my husband's
nan. I grew up eating the chocolate frosting and husband grew
up eating the patty. Put the components together and all that's
missing is a tall glass of milk."
Preheat the oven to 350F. Butter leash 9-inch round cake pans. Whisk
together the cocoa and the boiling water in a bowlful, making a smooth
spread. Set aside to chill.
Sift together the cake flour, all-purpose flour, baking powder and
baking tonic.
Put the butter and brown sugar in the bowl of an electric sociable. With
the paddle fastening, cream them on medium-high speed for 2 transactions,
until light and fluffy,
Add the egg, 1 at a time, beating well after each enlargement. Decrease
speed to low, and stir in the dry ingredients alternate with the
buttermilk. Stir in the reserved cocoa paste and the vanilla.
Divide the batter evenly among the 3 pans. Bake for most 25 proceedings,
until a cake tester inserted in the middle comes out scavenge. When the
cakes are poise, unmold them by running a knife around inside edge of
each pan and inverting onto racks.
Fill and frost with Bittersweet Chocolate Icing, making a 3-layer
patty.
Serves 10 to 12.
PER SERVING (frosted): 840 calories, 11 g protein, 118 g
saccharide, 43 g fat (26 g saturated), 123 mg cholesterol, 225 mg
na, 6 g roughage.
BITTERSWEET CHOCOLATE ICE:
Melt the chocolates and the butter over a pot of simmering weewee. Let
the mixture cool to tepid.
Sift together the powdered sugar and salt into a large stadium. Combine
the vanilla and the milk. Whisk the milk into the powdered dough.
Add the melted chocolate mixture and stir until still.
From San Francisco History, 6/29/92.
Yields
10 Servings
