French Chocolate Cake/1953 Winner

2 c All-purpose flour

3/4 ts Baking soda

1/2 c Cocoa powder

3/4 ts Salt

1/3 c Butter or margarine

1 1/3 c Sugar

3/4 c Water

1/2 c Sour cream

1 ts Vanilla

3 Egg whites

Brown sugar chocolate -frosting: -- * A junior winner in the cakes division-1953 Pillsbury Bakeoff. Sift together the flour, soda, cocoa powder (unsweetened) and salt; set aside. cream butter until fluffy and light then add water, sour cream and vanilla. Mix with flour mixture and beat until smooth. Beat egg whites for 1 minute then fold into batter. Pour batter into 2 well greased and lightly floured cake pans. Bake in preheated 350 degree oven for 25-30 minutes. Cool then frost.

* Brown Sugar Chocolate Frosting: Combine 1/2 cup packed brown sugar, 1/2 cup water and 2 tablespoons butter in saucepan. Cook until a little syrup dropped into cold water froms a soft ball. Remove from heat and add 2 squares chocolate; stir until melted and smooth. Blend in 2 cups sifted confectioners sugar and 1/8 teaspoon salt, alternately with 1/4 cup cream. Beat well then add 1 teaspoon vanilla. Thin with additional cream if necessary, a few drops at a time.JM.
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