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Ingredients

• Preheat oven at 350 and place shelf in the middle of the oven.
• 5 eggs, separated in 2 large bowls
• Whites, Beat until stiff and dry; gradually add 2/3 cup sugar. Set aside.
• Beat yolks until creamy, and light in color (lemon-colored) about 5 minutes with hand mixer(electric). Beat in 1/2 cup dark brown sugar and 1/4 cup white sugar.
• 1 3/4 cups flour
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1/2 tsp almond extract
• 1/2 tsp. vanilla extract
• 1 cup water (see Directions on Right)
• chocolate Glaze-- 1 block baking chocolate + 1 Tablespoon butter, melt together and stir in 1/3 to 1/2 cup powdered sugar, beating with a fork or wooden spoon until smooth, adding 2 tablespoons boiling water to get a glaze consistency. Add 1 tsp. vanilla to icing.
• If you would rather use cocoa powder-- 2 Tablespoons cocoa 1 1/2 Tablespoons butter. I zapped the butter in the microwave ~ 20 seconds, stirred in the cocoa and powdered sugar into the butter, used the boiling water 1 Tablespoon times 2, to make it perfect. instead of vanilla, Grand Marnier or Kahlua or almond extract or, are different ideas.
• for a spice cake, this has texture and would be delish with nutmeg, cinnamon, cloves , ginger etc. currants, nuts. before baking.

Description

Found In A Regional Cookbook , And Intrigued By The Name. DH Was Born And Raised In South Buff. I Tweaked It A Bit. Separating The Eggs Could Eat Up A Lot Of Time!! I Set The Eggs Out An Hour Or 2 Before Separating Them, And I Had Total LUCK!!

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