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[ipastry shell and bake at 400 for 10 7 minutes, then at 326 for 30 minutes ■ more. When knife inserted comes ’ out clean, the pie is done. ’ Correction:
A loyal reader brought to my attention a mistake in the directions for assembling the Black Magic Cake which appeared in the Oct. 22 edition. The directions should have read:
In top of double boiler, combine unsweetened chocolate with water and 2 tablespoons sugar. Place over simmering water and stir occasionally until melted. Remove from water and set aside.
In large bowl of electric mixer, beat egg whites with salt and cream of tartar until soft peaks form. Gradually beat in 1/2 cup sugar; continue beating until stiff peaks form. In another mixing bowl and using same beaters, beat egg yolks until light and lemon colored. Gradually beat in remaining 1 cup sugar and continue beating until thick enough to form a ribbon when beaters are raised. Blend orange juice (at low speed or by hand) alternately with flour. Pour over egg whites and fold in gently but thoroughly.
Divide batter in two equal portions. Fold orange rind into one half of batter together with a drop of yellow and a drop of red coloring to give desired orange color. Stir baking soda into cooled melted chocolate and fold mixture into second half of batter. Alternate spoonsful of orange and chocolate batter in ungreased 10-inch tube pan. Run knife through batter to marble, but do not mix. Bake in 325-degree oven for 1 ■< hour, or until cake springs back when touched lightly with finger. Invert on funnel or bottle to cool.
When cake is completely cool, turn out of pan and frost with Orange Butter Frosting. Drizzle Shadow Glaze along edge of cake. Makes 12 to 16 servings.
Thank you for bringing this to my attention.
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