Viennese dreamcake

6 servings

Ingredients

Quantity Ingredient
3 cups All purpose flour
1 tablespoon Baking powder
1½ teaspoon Sugar
½ teaspoon Salt
⅔ cup Vegetable shortening
6 Egg yolks
1 teaspoon Vanilla
Rich Fudge Frosting
½ cup Butter or margarine (1 stick)
½ cup Cocoa powder (not a mix)
¼ cup Water
10 ounces Confectioner's sugar, sifted
1 dash Salt
2 tablespoons Brandy

Directions

Sift flour, bakeing powder and slat onto wax paper. Beat sugar, shortening, egg yolks and vanilla in large bowl of electric mixer at high speed, 3 minutes, or until creamy smooth. Tutn mixer speed to low; add flour mixture alternately with milk, beating after each addition, just until gatter is smooth. Pour batter into two greased and floured 9 inch layer cake pans, dividing evenly.

Bake in miderate oven 350 degrees, for 30 minutes or until centers slpring back when lightly pressed withfingertip. Cool layers in pans on wire racks; 10 minuts; loosen around edges with a knife; tutn out onto wire racks; cool completely. Put layers together and frost wht RICH FUDGE FROSTING, garnish with ROYAL FROSTING and CAKE LACE.

FICH FUDGE FROSTING:

Melt butter or margarine with cocoa in a large saucepan over low heat stirring often, until misture is smooth; remove fom heat. Beat in confectioner's sugar, salt and brandy until smooth with electric mixer at high speed. TIP: If mixture becomes too thick while frosting cake, add a few drops hot water and beat.

FROM: Family Circle - Best Ever Baking - Nov. 1984

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