Chocolate Cream Cake

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Chocolate Cream Cake

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2 cups sifted cake flour

2 teaspoons baking powder

½ teaspoon salt

1 cup sugar

2 eggs, well beaten

1 ¼ cups heavy cream

1 teaspoon vanilla

Preheat the oven to 350 degrees. Grease and flour a 8 x 8 x 2-inches square baking pan.

Sift the flour once and then measure. Add the baking powder and the salt to the once-sifted flour and sift all three together 3 times. Add the sugar gradually to the eggs and beat well. Add the flour, alternately with the cream, a small amount at a time, to the egg and sugar mixture. Beat after each addition until smooth. Beat in the vanilla. Spread in the prepared pan and bake for about 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Frost as desired.

Source: “Baker’s Best Chocolate Recipes”, General Foods Corporation, 1932

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