 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
From my mother's collection-a newspaper clipping from the early or mid-1960's entitled Want to Give a Dessert Party? Ingredients:
cake ingredients |
1 1/3 cups cake flour, sifted |
1/2 cup sugar |
1/2 tbsp baking powder |
1/3 cup corn oil |
1/2 cup milk |
1 1/2 oz finely grated unsweetened chocolate |
1/2 cup finely chopped walnuts |
2 egg whites (reserve yolks for frosting) |
9 tbsp sugar |
1/8 tsp cream of tartar |
filling |
whipped cream |
chocolate buttercream frosting |
3 ounces semisweet chocolate |
2 tbsp water |
2 egg yolks |
1/3 cup light corn syrup |
6 tbsp butter |
1/2 tsp vanilla |
Directions:
1. Turn an 8 inch round cake pan upside down and cut a piece of wax paper to fit the bottom of the pan.
2. Grease bottom of the cake pan, then line with the waxed paper.
3. Sift together flour, the 1/2 cup sugar, baking powder and salt into your mixer bowl.
4. Make a well in the center of your dry ingredients and pour the oil, milk and vanilla into the well.
5. Beat on low spead only until smooth.
6. Fold in the grated chocolate and the chopped walnuts.
7. Now you need another bowl and a clean beater. If you are like me and only have one bowl for your mixer, scrape batter into a large bowl and set aside. Wash your mixer bowl thoroughly, leaving no trace of grease.
8. In your clean bowl, beat egg whites and cream of tartar to the stiff peak stage.
9. Beat in the 3 Tbsp of sugar gradually, until the egg whites form still glossy peaks.
10. Fold (DO NOT STIR) egg whites gently into the cake batter, then turn into your prepared pan.
11. Bake in a preheated 350 oven until cake tester inserted near center comes out clean, approximately 35 to 40 minutes.
12. Turn cake out onto a wire rack and carefully remove wax paper.
13. Carefully lay another rack over the cake and turn right side up to cool.
14. While cake is cooling, begin preparing your frosting. Put the chocolate and water in a 1 quart saucepan and melt over very low direct heat, or put it in a small double-boiler top and melt over hot (not boiling) water. (Nowadays you could use your microwave)
15. Cool.
16. Cream butter throughly and set aside.
17. In mixer bowl, beat egg yolks until thick and lemon colored.
18. Bring corn syrup to a full boil in a small saucepan (or your microwave, CAREFULLY). Pour slowly over the eggs yolks while you beat constantly. Beat until very thick and pale lemon color, then allow mixture to get cold.
19. When mixture is cold, add creamed butter and beat until completely combined and smooth.
20. Add cooled melted chocolate and beat to blend. Set aside, hopefully your cake is cool by now.
21. When cake is completely cool, whip your cream if you are whipping your own.
22. Carefully split the cake in half to make two layers.
23. Fill with whipped cream.
24. Frost top and sides with chocolate buttercream frosting.
|
|