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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Half and Half Cake Recipe

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This recipe for Half and Half Cake is from Possum Holler Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
White Part:
1/2 cup butter, room temperature
1 cup sugar
2 cups cake flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/4 teaspoon almond flavoring
4 egg whites

Chocolate Part:
4 egg yolks
3 squares chocolate, unsweetened, melted
1 teaspoon vanilla

Directions:
Directions:
Preheat oven to 375 degrees. Grease and flour two 8 inch cake pans.

Cream the butter until soft in a bowl. Gradually add sugar, beating until fluffy, set aside. Sift together the flour, baking powder and salt, set aside.
Mix together the almond extract and the milk. Begin to combine the flour mixture with the sugar/butter mixture and the almond/milk, alternately until you have used all up. Pour half of the batter into one of the pans, set aside. Beat the egg yolks. Add the melted chocolate and vanilla to the egg yolks, mixing well. Combine the egg/chocolate/vanilla mixture with the remaining batter. Pour this batter into the second cake pan. Place both pans into a preheated 375 degree oven. Bake for about 25 minutes or until they test done.

Personal Notes:
Personal Notes:
I have had this recipe for many years. I think I got it back in the early 1960's. I do not recall where I got it, other than that it was one that I got out of a magazine. It makes a really good cake, especially if you give it a good chocolate frosting.

 

 

 

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