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3 1/2 Tasse | Cake flour, sifted |
1 1/4 Teelöffel | Baking soda |
1/2 Teelöffel | salt |
2/3 Tasse | Butter or margarine, softened |
1 3/4 Tasse | sugar |
2 | eggs unbeaten |
2 1/2 | 1-oz squares unsweetened chocolate, melted and cooled |
1 1/4 Tasse | Ice water |
1 Teelöffel | vanilla |
| Hungarian Frosting: |
3 x ca. 30 g | Unsweetened chocolate, melted |
1 1/2 Tasse | Confectioners' sugar, sifted |
2 1/2 Esslöffel | water hot |
1 | egg |
4 Esslöffel | butter or margarine |
Sift together flour, soda and salt. Cream butter or margarine in large bowl of electric mixer. Gradually add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate. Add sifted dry ingredients alternately with ice water. Add vanilla. Pour batter into two 9 inch layer cake pans that have been greased and floured. Bake in a 350 degree F. oven for 30 to 35 minutes. Frost with Hungarian Frosting (below).
Hungarian Frosting: Combine chocolate, sugar and water in small bowl of electric mixer; blend well. Add egg and beat well. Add butter or margarine, 1 tablespoon at a time, beating until smooth. This cake and frosting will freeze.
Meals, 1964.
pose a health problem. Any other favorite frosting recipe could be substituted.
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