Recipe - Imperial 150th Anniversary White Cake Classic

NORMA WRENN

~NPXR56B
Three fourths cup Butter or margarine
2 cup Imperial Granulated Sugar
3 cup Allpurpose flour
1 tablespoon Baking powder
One half teaspoon Salt
One half cup Milk
One half cup Water
1 teaspoon Vanilla
One half teaspoon Almond flavoring
6 Egg whites

~CHOCOLATE FROSTING
3 (1 oz) squares unsweetened
: Chocolate
4 One half cup Imperial 10X Powdered Sugar
: sifted
1/8 teaspoon Salt
One fourth cup Hot water
One half cup Melted butter
1 teaspoon Vanilla

Cream butter until soft and light. Gradually add sugar and continue
creaming several minutes to incorporate as much as possible. Combine flour,
baking powder and salt; sift 3 times. Add flavoring to milk and water. Add
flour alternattely with liquid to creamed mixture; beat well after each
addition. Beat egg whites until stiff, but not dry, fold immediately into
batter, blending well, but do not beat. Pour into 3 greased and floured 9"
layer pans. Bake at 350~ for 25 minutes. Cool 5 minutes, then turn onto
cooling racks and remove pans. When cool, fill and frost with Chocolate
Frosting. Chocolate Frosting: Melt chocolate over hot water. Reserve.
Combine remaining ingredients. Add some of the melted chocolate and beat in
well. If desired, continue to beat in additional chocolate until desired
chocolate color and flavor are obtained. Fills and frosts a 9inch 3layer
cake.
Posted to EATL Digest 25 Sep 96

Date: Thu, 26 Sep 1996 11:19:37 0500

From: LD Goss ldgoss@METRONET.COM