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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This is an old recipe that I made often when we were on the farm and I had lots of cream to use up, recalls field editor Iola Egle of Bella Vista, Arkansas. Ingredients:
6 eggs, separated |
2 cups cake flour |
1-1/2 cups sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup water |
1/2 cup canola oil |
2 ounces semisweet chocolate, melted and cooled |
1/2 teaspoon cream of tartar |
filling: |
1-1/2 cups heavy whipping cream |
1-1/4 cups semisweet chocolate chips |
1/4 cup butter, cubed |
frosting: |
1 cup heavy whipping cream |
1/2 cup confectioners' sugar |
1 tablespoon baking cocoa |
chocolate curls |
Directions:
1. Line three 9-in. round baking pans with waxed paper and grease the paper; set aside. Let eggs stand at room temperature for 30 minutes.
2. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the water, oil, egg yolks and melted chocolate. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
3. Pour into prepared pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Carefully remove waxed paper.
4. In a large saucepan, combine filling ingredients. Cook and stir over medium heat until mixture comes to a boil. Chill for 2 hours or until filling reaches spreading consistency, stirring occasionally. Beat with a mixer until fluffy.
5. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fifth of the filling. Repeat layers.
6. For frosting, in a large bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form. Spread over top and sides of cake. Garnish with chocolate curls. Yield: 12 servings.
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