LARGE CAKE (Sixteen to twenty servings)

Preheat oven. Sift an ample amount of flour onto square of paper.

STEP 1:

Stir until smooth. Cool: 1/2 c. cocoa

Measure level measurements and sift together in a mixing bowl.

1 3/4 c. sugar 3 tsp. baking powder 1 tsp. salt

Make a well and add in order:

7 unbeaten egg yolks (med. size) The cooled cocoa mixture 1 tsp. vanilla 1/4 tsp. red food coloring, if desired

Beat with spoon until smooth.

STEP II:

Measure into large mixing bowl:

1/2 tsp. cream of tartar

Whip until whites form very stiff peaks. They should be much stiffer than for angel food or meringue. DO NOT underbeat.

STEP III:

POUR egg yolk mixture gradually over whipped egg whites--gently folding with rubber scraper just until blended. DO NOT STIR! POUR into ungreased pan immediately. Bake in 10 inch tub pan--4 inches deep at 325 degrees for 55 minutes, then 350 degrees for 10 to 11 minutes or 9x13x2 inch oblong pan at 350 degrees for 45 to 50 minutes or until top springs back when lightly touched. Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of square oblong or low pans onto other pans. Let hang free of table until cold. Loosen from sides with spatula. Turn pan over and hit edge sharply on table to loosen. Delicious uniced or iced.

FOR SMALLER CAKE (8 to 10 servings)

Follow same directions.

STEP I:

tbsp.) boiling water c. cocoa

Cool.

7/8 c. sugar 1 1/2 tsp. baking powder 1/2 tsp. salt

Add in order:

4 unbeaten egg yolks The cooled cocoa mixture 1/2 tsp. vanilla 1/8 tsp. red food coloring, if desired

STEP II:

1/4 tsp. cream of tartar

STEP III:

Follow large cake directions and bake in 8x8x2 inch or 9x9x2 inch square pan at 350 degrees for 30 to 35 minutes, or 5x10x3 inch loaf pan at 350 degrees for 50 to 55 minutes. Or, 9 inch tube, 3 1/2 inch deep pan at 325 degrees for 50 to 55 minutes.

HOBNAIL ICING:

Place bowl in ice water, beat with rotary beater until consistency to spread, (3 to 5 minutes).

2 or 3 egg yolks (or 1 small egg)
1/4 c. milk
3 sq. unsweetened chocolate (3 oz.), melted
1 tbsp. soft shortening
1/2 tsp. vanilla