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Prep Time: 2 Minutes Cook Time: 0 Minutes |
Ready In: 2 Minutes Servings: 6 |
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Ingredients:
1/2 cup margarine |
2 1/4 cups cake flour, sifted |
3 teaspoons baking powder |
1 teaspoon salt |
1 1/2 cups sugar |
1/3 cup oil |
1 1/2 teaspoons vanilla |
2 eggs, separated |
1 cup milk |
1/3 cup sugar |
1 tablespoon cornstarch |
1 1/2 cups milk |
1 egg yolk, slightly beaten |
1/2 cup whipping cream, whipped |
1 tablespoon flour |
1/4 teaspoon salt |
1 teaspoon vanilla |
1 1/2 ounces unsweetened chocolate |
2 tablespoons butter |
1 teaspoon vanilla |
Directions:
1. Beat egg whites until soft peaks form.
2. Gradually add 1/2 cup sugar, beating until very stiff peaks form.
3. Sift together remaining dry ingredients into another bowl.
4. Add oil, half the milk and vanilla.
5. Beat 1 minute at medium speed.
6. Add remaining milk and egg yolks.
7. Beat 1 minute, scrape bowl.
8. Gently fold in egg whites.
9. Bake in two greased 9x 1.5-inch round pans in 350°F oven for 25 minutes.
10. Cool 10 minutes and then remove from pans.
11. Cool completely.
12. Fill with cream filling.
13. Frost with Chocolate Glaze.
14. French Custard Filling: In saucepan, combine sugar, flour, cornstarch and salt. Gradually stir in milk.
15. Cook and stir until mixture thickens and boils; cook and stir 2-3 minutes longer.
16. Stir a little of hot mixture into egg yolk; return to hot mixture.
17. Cook and stir until mixture just boils.
18. Add vanilla; cool.
19. Beat until smooth; fold in whipped cream.
20. Chocolate Glaze: Melt chocolate and butter over low heat, stirring constantly.
21. Remove from heat. Stir in confectioners' sugar and vanilla until crumbly.
22. Blend in 3 tablespoons boiling water.
23. Add enough water (about 2 teaspoons), a teaspoon at a time, to form medium glaze of pouring consistency.
24. Pour quickly over top of cake; spread glaze evenly over top and sides.
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