Black and White Cake
An all time kid and grownup favorite at our house. I couldn't count how
of these I've made over the years. Check out the photos on my blog at:
2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
1 cup soured milk
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla extract
Combine all ingredients in a mixing bowl and beat with electric mixer for
2 minutes. Pour into 2 greased and floured 9 inch cake pans. Bake at 350
degrees F for 30-35 minutes or until toothpick inserted in the center
comes out clean. Cool completely.
3 egg whites
1/4 tsp cream of tarter
2 tsp vanilla extract
1 cup sugar
1/2 cup corn syrup
3 Tbsp water
In a small saucepan combine sugar, corn syrup and water. Bring to a boil
over medium heat and continue to cook until the mixture reaches 240
degrees F on a candy thermometer or when a teaspoonful of the mixture
dropped into ice water forms a soft ball that holds its shape when cool.
Whip the egg whites, cream of tartar and vanilla extract to soft peaks in
a large bowl. With the mixer on medium high speed, slowly begin to pour
the sugar syrup down the side of the egg white bowl in a thin continuous
stream. Continue to whip the frosting until it forms stiff peaks.
Frost your cake immediately with this frosting while it is still slightly
warm as it is easier to spread smoothly than if allowed to cool
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