SAM HOUSTON WHITE CAKE

SAM HOUSTON WHITE CAKE image

Number Of Ingredients 16

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3/4 C butter or margarine
2 C Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar
3 C sifted flour
3 tsp baking powder
1/2 C milk
CHOCOLATE FROSTING:
3 (1 oz.) sq. unsweetened chocolate
4 c. sifted powdered sugar
1/8 tsp. salt
1/4 c. hot water
3 egg yolks
1/4 c. butter, melted
1 tsp. vanilla extract
1/2 C water
6 egg whites, beaten until stiff but not dry
1/3 tsp lemon, rose or almond extract

Steps:

Cream butter or margarine until soft and light. Add sugar gradually and continue creaming for several minutes to incorporate as much air as possible. Mix flour and baking powder and sift three times. Add extract to milk and water. Add flour alternately with liquid to creamed mixture; beat well after each addition. Beat egg whites until stiff but not dry and fold immediately into batter, blending thoroughly but quickly. Avoid beating. Pour batter into 3 greased and floured 9" layer cake pans. Bake in moderately hot oven (350 degrees F) for 30 minutes. Cool 5 minutes and remove from pans onto wire rack. Use 1/2 the recipe for Lemon Filling between the layers and frost top and sides with White Mountain Frosting. Or for a pure white cake, use Ever Ready Frosting between and on top and sides of layers. Frosting: Place chocolate in top of a double boiler; place over boiling water and cook until melted. Remove from heat; add sugar, salt and hot water. Beat on medium speed of electric mixer until thoroughly blended. Add egg yolks, one at a time, beating well after each addition. Add butter and vanilla, beating until frosting reaches spreading consistency. Yield: Enough for one 3 layer cake.