---------- Recipe via Meal-Master (tm) v8.01
       Title: Gateaux Jos Louis (Joe Louis Cakes)
  Categories: Cakes, Ethnic
       Yield: 1 servings
     1/2 c  Butter                              2 c  Flour;all purpose
     1/2 c  Sugar, granulated                   1 ts Baking powder
       2    Eggs;beaten                       1/4 c  Cocoa powder;unsweetened
       1 c  Milk                              1/2 ts -Salt
       1 tb White vinegar                   1 1/2 ts Vanilla
       1 ts Baking soda                   
 ------------------------------VANILLA FILLING------------------------------
       2    Egg whites                          2 tb -Water
     1/2 c  Sugar, granulated                   1 ts Vanilla
       1 pn -Salt                         
 ------------------------------CHOCOLATE ICING------------------------------
       2 tb Butter                            1/2 ts Vanilla
 	    2 tb Cocoa powder;unsweetened	   1/2 c  Icing (Confectioner’s)
       2 tb Light cream; up to 3 T                   -approximate
   Gateaux Jos. Louis
   Home-made versions of this best selling commercial snacking cake turn up in
   recipe collections throughout the Beauce. A product of the giant Vachon
   bakery at St. Marie, it was launched by founder-bakers Arcade and Rose-Anna
   Vachon who named it for their eldest two sons Joseph and Louis and not, as
   some believe , after the heavyweight boxing champion, Joe Louis. Home
   recipes use a drop-cookie method and -sometimes- a marshmallow filling. The
   baking cake is made  automatically with a diameter of 3 1/2 inches (9 cm).
   To achieve a symmetrical look and a light texture, I adapted a recipe
   belonging to Mariette Scully Bourque of Notre Dame des Pins to the muffin
   CAKE: Grease 12 medium muffin tins or 24 small ones. In a large bowl, cream
   butter and sugar together until fluffy. Measure milk into a 1 cup measure
   and stir in vinegar, then baking soda. In another bowl, sift or mix
   together flour, baking powder, cocoa powder and salt. Combine dry
   ingredients with butter mixture with milk; stir in vanilla. Fill prepared
   muffin tins half full of batter. Bake in a preheated 350F oven for about 10
   minutes or until a tester inserted in centre comes out clean. Cool for 10
   minutes in pan. Turn out onto rack and cool completely.
   VANILLA FILLING: In top of a double boiler, set over boiling water, combine
   egg whites, granulated sugar, salt and water. With an electric mixer, beat
   until stiff and fluffy, about 3 to 4 minutes. Remove from heat and beat in
   CHOCOLATE ICING: Cream soft butter with cocoa powder. Blend in cream and
   vanilla. Stir in sifted icing (confectioner’s) sugar until icing is of
   spreading consistency.
   Slice cakes in half horizontally. Fill with Vanilla Filling and spread tops
   and sides with Chocolate Icing.
   Quebec_ by Julian Armstrong