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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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My granmother was German and made this cake and I have very fond memories of eating this with her at the dining room table talking away the troubles of a young girls day. LOL Lots of butter and eggs. Not a low cal low carb cake but its soooo good. I had to sit and watch her make this stopping her to trya and measure this recipe out. This makes 1 bundt cake or 6 muffins. Ingredients:
3/4 lb butter |
2 1/2 cups sugar |
6 eggs, seperated |
1 teaspoon vanilla |
1 teaspoon lemon rind |
3 cups all-purpose flour |
1 teaspoon baking powder |
2 tablespoons sugar |
3 teaspoons baking cocoa |
1/2 teaspoon baking powder |
2 tablespoons sour cream |
Directions:
1. Cream together the 3/4 pounds of butter and sugar, mix well.
2. Add 6 egg yolks, and vanilla and beat well.
3. Add grated lemon rind and beat.
4. Add flour sifted with 1 heaping teaspoon baking powder.
5. Beat 6 egg whites until stiff and fold into the above mixture. Reserve 2 cups of this mixture to make the chocolate mixture.
6. Chocolate mixture:.
7. In bowl Combine 2 Tablespoons sugar, 3 heaping teaspoons cocoa, 1/2 teaspoon baking powder, 2 heaping tablespoons of sour cream, and 2 cups of the above batter to make the chocolate mixture.
8. Grease bundt pan well add white batter then chocolate batter alternately until the pan is over 1/2 full.
9. Bake at 325 on lowest rack in the oven for 1 hour until brown.
10. When cooled you can frost to your liking or sprinkle with powdered sugar.
11. We ate it as is and it was wonderful.
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