All Hallow's Cake
All Hallow's Cake
2/3 cup water
3 squares unsweetened chocolate
1 1/2 cups sugar
1 teaspoon vanilla
2 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or half butter, half shortening
3 eggs
1/2 cup milk
Combine water, chocolate cut in pieces and 1/4 cup of the sugar in a saucepan. Cook over low heat until thickened, stirring constantly.
Cool to room temperature. Add vanilla.
Sift flour and measure. Add baking powder and salt. Sift again.
Cream shortening. Gradually add remaining sugar and cream together until fluffy.
Add eggs, one at a time, beating thoroughly after each addition. Add cooled chocolate mixture and beat until smooth. Alternately add dry ingredients with milk, stirring only enough after each addition to blend thoroughly.
Turn into two greased 8-inch cake pans. Bake at 350 degrees about 35 minutes. When cool, frost with orange frosting. Then decorate cake to look like clock with solid semi-sweet chocolate morsels for dots, melted morsels for numbers.
If cupcakes to surround the clock are desired, make another recipe of the cake. Bake in greased muffin pans, 2/3 full, at 375 degrees about 20 to 25 minutes or until done.
Frosting:
1/2 cup butter
3 1/2 cups sifted confectioners' sugar
Dash salt
1 1/2 teaspoons grated orange peel
4 to 5 tablespoons orange juice
1 teaspoon lemon juice
Cream butter. Gradually add sugar, stirring until well blended. Add salt and peel.
Stir in orange juice, adding just enough to make mixture of proper consistency to spread easily. Add lemon juice. Beat until fluffy.
Chocolate - decorating frosting:
Melt semisweet chocolate morsels in top of double broiler over hot water. for one 6-ounce package, add one tablespoon milk or just enough so frosting can be put through decorating tube or paper cornucopia to form numbers on clock face.
2/3 cup water
3 squares unsweetened chocolate
1 1/2 cups sugar
1 teaspoon vanilla
2 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or half butter, half shortening
3 eggs
1/2 cup milk
Combine water, chocolate cut in pieces and 1/4 cup of the sugar in a saucepan. Cook over low heat until thickened, stirring constantly.
Cool to room temperature. Add vanilla.
Sift flour and measure. Add baking powder and salt. Sift again.
Cream shortening. Gradually add remaining sugar and cream together until fluffy.
Add eggs, one at a time, beating thoroughly after each addition. Add cooled chocolate mixture and beat until smooth. Alternately add dry ingredients with milk, stirring only enough after each addition to blend thoroughly.
Turn into two greased 8-inch cake pans. Bake at 350 degrees about 35 minutes. When cool, frost with orange frosting. Then decorate cake to look like clock with solid semi-sweet chocolate morsels for dots, melted morsels for numbers.
If cupcakes to surround the clock are desired, make another recipe of the cake. Bake in greased muffin pans, 2/3 full, at 375 degrees about 20 to 25 minutes or until done.
Frosting:
1/2 cup butter
3 1/2 cups sifted confectioners' sugar
Dash salt
1 1/2 teaspoons grated orange peel
4 to 5 tablespoons orange juice
1 teaspoon lemon juice
Cream butter. Gradually add sugar, stirring until well blended. Add salt and peel.
Stir in orange juice, adding just enough to make mixture of proper consistency to spread easily. Add lemon juice. Beat until fluffy.
Chocolate - decorating frosting:
Melt semisweet chocolate morsels in top of double broiler over hot water. for one 6-ounce package, add one tablespoon milk or just enough so frosting can be put through decorating tube or paper cornucopia to form numbers on clock face.
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