Categories: Cakes, Ethnic 
      Yield: 1 servings 
  
------------------------------------CAKE------------------------------------ 
    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) sugar 
      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 
  tin. 
   
  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 
  vanilla. 
   
  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. 
   
  MAKES:about 12 MEDIUM or 24 SMALL MUFFIN SIZED CAKES SOURCE: _A Taste of 
  Quebec_ by Julian Armstrong