*  Exported from  MasterCook II  *

                    Sam Houston's Favorite White Cake

Recipe By     : Roberta Young's Recipe Box
Serving Size  : 1    Preparation Time :2:00
Categories    : Cakes & Bars

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 3/4  Cups          Cake Flour,Sifted
   4      Teaspoons     Baking Powder
     3/4  Teaspoon      Salt
     3/4  Cup           Butter
   1 1/2  Cups          Sugar
   1      Teaspoon      Vanilla Extract
   1      Teaspoon      Almond Extract
   1      Cup           Milk
   4                    Egg Whites,Raw
   3      Ounces        Chocolate,Baker's,Unsweetened
          Dash          Salt
     1/4  Cup           Hot Water
   3      Cups          Powdered Sugar,Sifted
   3                    Egg Yolks,Raw
     1/4  Cup           Butter, Melted
   1      Teaspoon      Vanilla Extract

Cake directions:

1)  Grease three 8-inch cake pans (or two 10-inch ones) and dust with flour.  Sift the cake flour, baking powder and salt together several times.  (Note:  All-purpose flour may be substituted for cake flour by subtracting 2 Tablespoons for each cup of flour.  In this case, 5 1/2 Tablespoons should be subtracted from 2 3/4 cups of flour)

2)  Work the fat until it looks and feels soft.  Then add sugar gradually and continue working until mixture is smooth and creamy.  THIS IS THE ALL IMPORTANT STEP!

3)  Mix vanilla extract, almond extract and milk together.  Stir sifted dry ingredients and liquid into the creamy mixture alternately.  Mix well, but don't beat.

4)  Clean the beaters carefully to remove any traces of fat.  In a separate bowl, beat the egg whites until they hold a precise point and mix gently or fold them into the batter.

5)  Pour cake into pans and bake 20 to 25 minutes (or until cakes begin to pull away from the sides of the pan) at 190° C (375° F).  Cool about 5 minutes, then invert over a cooling rack, remove pans and cool the cakes.

Frosting directions:

1)  Melt chocolate over hot water.  When melted, stir in powdered sugar, salt and hot water.  Beat in egg yolks one at a time, then add the fat a little at a time along with the vanilla.  Beat well and spread between cake layers, around side of cake and over the top.

2)  If using Austrian "Staub Zucker" instead of American powdered sugar,  use four egg yolks (left over from the four egg whites) instead of three, only 2 cups of the sugar, and 1 Tablespoon less water.

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