Jubilee Layer Cake
Ingredients
3 C. cake flour; sifted
3 tsp. baking powder
1/2 tsp. salt
1 C. butter; or shortening
2 C. sugar
3 eggs plus 2 yolks; well beaten
1 C. milk
1 1/2 tsp. vanilla
Mellow Chocolate Frosting:
2 C. confectioners sugar; sifted
2 Tbsp. butter; melted
1 tsp. vanilla
1/8 tsp. salt
3 ounces unsweetened chocolate; melted
1/3 C. milk
Seven Minute Frosting:
1 1/2 C. sugar
1/4 C. plus 1 Tbsp. cold water
2 egg whites
1 Tbsp. light corn syrup
Dash salt
1 tsp. vanilla extract
Cooking Instructions
Sift flour once, then measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add flour, alternately with milk, a small amount at a time beating after each addition until smooth. Add vanilla. Bake in three greased 9 inch layer pans in moderate oven, 375 degrees, for 20 minutes. Spread Mellow Chocolate Frosting between layers and Seven Minute Frosting on top and sides of cake. Mellow Chocolate Frosting: Combine ingredients in order given in deep bowl, beating with a rotary egg beater until well blended. Place bowl in pan of cracked ice or ice water. Continue beating until of right consistency to spread. If necessary, add 1 to 2 Tbls. additional milk or cream until of right consistency to spread. Makes frosting for tops of two 9 inch layers. Seven Minute Frosting: Combine all ingredients except vanilla in top of a large double boiler. Beat at low speed of an electric mixer 30 seconds or just until blended. Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat 2 minutes or until frosting is thick enough to spread.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)