Recipe - Chocolate Lard Cake

2 Eggsseperated
One half cup Sugar
1/3 cup Lard
1 Three fourths cup Sifted cake flour
1 cup Sugar
Three fourths teaspoon Baking powder
1 teaspoon Salt
1 cup PLUS 2 tblspns buttermilk
2 Sqares unsweetened
chocolatemelted

Chocolate Lard Cake

Glossy Fudge Frosting (To Follow)

Beat egg whites till frothy. Gradually beat in One half cup
sugar. Continue beating till very stiff and glossy.
In another bowl, stir lard to soften. Add sifted dry
ingredients and Three fourths cup buttermilk. Stir to moisten
dry ingredients; then beat 1 minute, medium speed on
mixer. Scrape sides and bottom of bowl constantly.
Add remaining buttermilk, egg yolks and melted
chocolate. Beat 1 minute, scraping bowl constantly.
Fold in egg whites. Pour into 2 greased and floured
8inch round layer cake pans or a 13 X 9 X 2 inch pan.
Bake in moderate oven at 350 F. for 30 to 35 minutes.
Cool on rack 10 minutes. Remove from pans. Brush
crumbs from cake while warm to faciliate frosting.
Frost with Glossy Fudge Frosting.

GLOOSY FUDGE FROSTING: 2 tbslpns butter/margerine, 1
(6 oz.) pkg. semisweet chocolate pieces, 1/3 Basic
sugar syrup (to Follow).

Melt butter over hot (not boiling) water. Remove from
heat before the water boils. Add chocolate pieces to
butter over hot water and stir until melted, blended
and thick. Add Basic Sugar Syrup gradually, stirring
after each adtion until blended. Mixture will become
glossy and smooth. Remove from hot water and cool
until of a spreading consistency. Spread thinly over
cake. Apply quickly by pouring a small amount at a
time on top of cake; as it runs down on sides, spread
with spatula. Frost top of cake last.

BASIC SUGAR SYRUP: 2 cups sugar, 1 cup water.

That;s it! You can refrigerate this syrup and keep it
handy for frosting or to sweeten beverages.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini