Welcome to the Captain's Galley
Here we will have lots of fun in the cooking and
then the eating and that I enjoy the best.
TORTE AU CHOCOLA
1 3/4 c. cake flour, sifted
1/43 tsp. salt
3 tsp. baking powder
1/2 tsp. cinnamon
4 eggs, separated
1/2 c. melted butter or oil
3/4 c. Fruit Sweet
3/4 c. Fudge Sweet
1 tsp. vanilla
1/2 c. milk
Sift dry ingredients together and set aside.
Combine the butter or oil, Fruit Sweet, Fudge Sweet and vanilla.
Add the yolks to the liquid mixture, blending one at a time.
Add the flour mixture to the liquid mixture alternately with the milk.
Whip the egg whites to stiff peaks and fold in gently but thoroughly.
Bake at 350 degrees for 1/2 hour in 2 (9") round greased and floured
tins.
Test.
Cake will spring back when lightly touched.
For a drier cake, bake until the cake draws away from the edge of the
pan.
Cool.
Blend together.
Cream cheese may be warmed slightly to soften for blending.
Fill cake, then frost with whipped cream sweetened to taste with Fruit
Sweet, flavored with vanilla or your favorite flavoring.
Drizzle melted Fruit Sweet around edge of cake. *optional - put thinly
sliced strawberries on top.