Recipe - Fudge Cake With Sea Foam Frosting

One fourth cup Shortening
2 cup Sugar
2 Eggs; separated
1 One half cup Milk
4 ounce Unsweetened chocolate
melted
2 cup Sifted cake flour
2 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Vanilla
1 cup Chopped nuts

SEA FOAM FROSTING
Three fourths cup Sugar
Three fourths cup Brown sugar, packed
1/3 cup Hot water
One half teaspoon Cream of tartar
3 Egg whites
1 ounce Semisweet chocolate (opt.)
One fourth teaspoon Butter (optional)

Cream shortening, 1 One half cups sugar and egg yolks until light. Add a few
drops of milk if needed to cream sugar. Add chocolate and blend thoroughly.
Sift flour with baking powder and salt. Add dry ingredients alternately
with milk to chocolate mixture, blending well after each addition. Stir in
vanilla and chopped nuts. Beat 2 egg whites until frothy. Gradually add
remaining One half cup sugar, beating until whites are stiff. Fold into batter.
Turn into 2 greased and floured 9inch layer cake pans. Bake at 350F 30 to
40 minutes, or until cake springs back when lightly touched with finger in
center of cake. Cool slightly then remove layers from pans and cool
completely on wire rack.

To make frosting, combine Three fourths cup sugar and brown sugar in heavy saucepan.
Add hot water and cream of tartar and stir to blend. Cover pan and slowly
bring to simmer. Uncover pan and cook until syrup spins long thin thread.
Remove from heat. Beat 3 egg whites until stiff. When syrup stops bubbling,
pour over beaten whites in thin stream, beating constantly until fluffy.
Use to frost cooled layers. If desired, melt 1 ounce semisweet chocolate
with One fourth teaspoon butter and drizzle over frosting. Carefully swirl it over
frosting with a thin spatula to give marbled effect.

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