Ingredients
2 c. sugar
1 c. shortening, margarine or butter
4 beaten egg yolks
1/2 tsp. salt
1 pkg. Baker's German sweet chocolate
1/2 c. boiling water
1 Tbsp. vanilla
1 c. buttermilk
2 1/2 c. sifted cake flour
1 tsp. baking soda
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Cream together shortening and sugar. Add egg yolks, beating thoroughly after each addition. Add buttermilk alternately with flour, salt and baking soda. Melt over low heat the German chocolate in 1/2 cup boiling water. Add vanilla and cool. Add chocolate mixture to batter. Mix well. Fold in 4 stiffly beaten egg whites. Pour into greased and floured pans. Bake at 350° for 30 to 35 minutes. Makes 2 (10-inch) layers or 3 (8-inch) layers. When cake is cool, ice with frosting.
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons