---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Kids, French can, Armstrong
       Yield: 1 servings
     1/2 c  Butter
     1/2 c  Sugar, granulated
       2    Eggs;beaten
       1 c  Milk
       1 tb White vinegar
       1 ts Baking soda
       2 c  Flour;all purpose
       1 ts Baking powder
     1/4 c  Cocoa powder;unsweetened
     1/2 ts -Salt
   1 1/2 ts Vanilla
 ------------------------------VANILLA FILLING------------------------------
       2    Egg whites
     1/2 c  Sugar, granulated
       1 pn -Salt
       2 tb -Water
       1 ts Vanilla
 ------------------------------CHOCOLATE ICING------------------------------
       2 tb Butter
       2 tb Cocoa powder;unsweetened
       2 tb Light cream; up to 3 T
     1/2 ts Vanilla
     1/2 c  Icing (Confectioner’s) sugar
   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.
   of Quebec_ by Julian Armstrong