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Fluffy Yellow Cake (Martha Washington Cake) Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 c. shortening
2 c. sugar
4 egg yolks
1 tsp. vanilla
3 c. flour
1/4 tsp. salt
3 tsp. baking powder
1 c. milk
4 egg whites, beaten stiff
Fudge Frosting
3 c. sugar
3 T. light corn syrup
2 sq. unsweetened chocolate
1/4 tsp. salt
1 c. milk
1/4 c. butter
1 tsp. vanilla
Directions:
Directions:
Oven: 350º
Grease and flour 3 (8-inch) round cake pans; line with wax paper. Thoroughly cream shortening and sugar. Add egg yolks and vanilla extract; beat well. Add sifted dry ingredients alternately with milk. Fold in egg whites. Bake 30 minutes. While cake cools, prepare frosting.

Fudge Frosting: Butter sides of large, heavy kettle. Combine sugar, corn syrup, chocolate and salt; stir in milk. Cook and stir over medium heat till sugar dissolves and chocolate melts. Clip candy thermometer to side of pan and continue cooking to soft-ball stage (234º); stir only as necessary to prevent sticking. Remove from heat; add butter. Let mixture cool, without stirring, until candy thermometer registers 110º. Add vanilla. Beat until mixture is of spreading consistency. Pour and spread immediately as you assemble cake layers. (Work fast as icing hardens quickly!)

Buzzard family favorite; best served with home-made ice cream.

 

 

 

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