Ingredients
- 2 eggs
- 450 gr brown sugar
- 350 ml grapefruit juice
- 250 gr sifted cake flour
- 85 gr cocoa
- 50 gr shortening
- 5 gr baking soda
- 2 gr baking powder
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
