2 c Brown sugar
1 c Cocoa
1 1/2 c Grapefruit juice
2 c Sifted cake flour
1/2 ts Baking powder
1 ts Baking soda
1/4 c Shortening
2 Eggs, separated
Combine 1 cup brown sugar, cocoa and 1 cup grapefruit juice. Cook
until thickened, stirring constantly. Cool. Sift flour, baking powder
and soda together. Cream shortening with remaining cup of sugar until
fluffy. Add beaten egg yolks and beat thoroughly. Add sifted dry
ingredients and remaining grapefruit juice alternately in small
amounts, beating well after each addition. Fold in cooled chocolate
syrup and mix thoroughly. Fold in stiffly beaten egg whites. Pour
into greased pans and bake in a 350 degree oven for 30 minutes. Makes
2 (8 inch) layers. Randy Rigg The Pinnacle Club BBS 812-963-9139
Yields
1 Servings