Milk
2 cups (heaping) of all-purpose flour
3 cups (heaping) of wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon instant yeast
2 eggs
2 cups of water
1 cup of vegetable oil
1 cup of melted chocolate
1/2 cup of unsweetened cocoa powder
1 tablespoon red food coloring
Refrigerated Filling and Frosting
2 containers of strawberries
6 egg whites
12 tablespoons (level) of all-purpose flour
Milk
2 cups (heaping) of all-purpose flour
3 cups (heaping) of wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon instant yeast
2 eggs
2 cups of water
1 cup of vegetable oil
1 cup of melted chocolate
1/2 cup of unsweetened cocoa powder
1 tablespoon red food coloring
Refrigerated Filling and Frosting
2 containers of strawberries
6 egg whites
12 tablespoons (level) of all-purpose flour
Milk: whisk together the flour, baking soda, salt, and yeast
Add the eggs, beat well, and reserve
Bake at a simmer until the water and oil are warm
Pour into the mixture and mix until smooth
Divide this batter into two parts
In one part, mix in the melted chocolate and cocoa powder
In the other part, add the red food coloring
Pour each batter into a greased and floured baking dish and bake in a medium preheated oven
Filling and Frosting: beat the egg whites until stiff but not too firm
Add the all-purpose flour slowly and beat for 10 minutes
Assembly: unmold the cakes while still warm and let cool
Spread half of the meringue over the pink cake and add sliced strawberries
Top with the chocolate cake and repeat the process
Serve chilled.
