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7 Layer Chocolate Cake


2 2/3 Cups of cake flour.
3 teaspoons of baking powder.
2/3 Cups of butter, melted.
1 Cup of milk.
1 teaspoon of vanilla.
1 teaspoon of salt.
1 1/4 Cups of sugar.
5 Egg whites.

White Cake Cream the butter and sugar until fluffy.

Sift the dry ingredients, and add to the butter mixture alternately with the milk, mix thoroughly.

Add the vanilla flavoring, stir well.

Beat the egg whites until foamy.

Add 1/2 of cup of sugar to the eggs and continue beating until a soft peak is formed.

Fold into batter very carefully.

Pour the batter into three greased and floured round cake pans, filling one slightly fuller.

Bake at 350 degrees F oven for about 25-30 minutes, or until a toothpick is inserted and comes out clean. Cool on a wire rack.

To make the layers, using a long sharp bread knife, slice two of the cake layers in half, and the third, thicker layer into thirds.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.