Either this cake or a Ladyfinger ice cream cake was the standard at Maltenfort birthday parties.
CAKE INGREDIENTS:
1/2 cup butter
1-1/2 cup sugar
2 whole eggs
2 squares bitter chocolate, melted
1-1/2 cups sifted cake flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla
1/2 cup butter
1-1/2 cup sugar
2 whole eggs
2 squares bitter chocolate, melted
1-1/2 cups sifted cake flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla
FROSTING:
3 squares Baker’s unsweetened chocolate
3 tbsp. butter
3 cups sifted confectioners' sugar
1/8 tsp. salt
7 tbsp. milk
1 tsp. vanilla
Raspberry preserves
3 squares Baker’s unsweetened chocolate
3 tbsp. butter
3 cups sifted confectioners' sugar
1/8 tsp. salt
7 tbsp. milk
1 tsp. vanilla
Raspberry preserves
HOW TO:
Cream butter and sugar. Add unbeaten eggs, one at a time. Mix well. Add melted chocolate. Dissolve baking soda in milk. Add flour alternately with buttermilk mixture, gradually in small amounts. Add vanilla. Bake in 2 9" square pans (greased and floured) at 350 degrees for 30 minutes. Cool. Put raspberry preserves between layers. Frosting: melt chocolate and butter over hot water. Combine confectioners' sugar, salt, milk, and vanilla, blend. Add hot chocolate mixture and mix well. Let stand, stirring occasionally, until right consistency to spread on cake.
Cream butter and sugar. Add unbeaten eggs, one at a time. Mix well. Add melted chocolate. Dissolve baking soda in milk. Add flour alternately with buttermilk mixture, gradually in small amounts. Add vanilla. Bake in 2 9" square pans (greased and floured) at 350 degrees for 30 minutes. Cool. Put raspberry preserves between layers. Frosting: melt chocolate and butter over hot water. Combine confectioners' sugar, salt, milk, and vanilla, blend. Add hot chocolate mixture and mix well. Let stand, stirring occasionally, until right consistency to spread on cake.