Recipe - Viennese Dreamcake

3 cup All purpose flour
1 tablespoon Baking powder
1 One half teaspoon Sugar
One half teaspoon Salt
2/3 cup Vegetable shortening
6 Egg yolks
1 teaspoon Vanilla
Rich Fudge Frosting
One half cup Butter or margarine (1
stick)
One half cup Cocoa powder (not a mix)
One fourth cup Water
10 ounce Confectioner's sugar, sifted
1 ds Salt
2 tablespoon Brandy

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini