Chocolate Tweed Cake
Original Recipe by Sunset Cookbooks
This cake is chocolate specked, velvet-smooth, and unreservedly rich and elegant.
Preheat oven to 350 degrees.
1/2 cup butter
1/2 cup sugar
2 cups cake flour
2 teaspoons baking powder
pinch of salt
1 cup milk
1 teaspoon vanilla
3 squares (1 oz. each) sweetened baking chocolate
2 egg whites
1/2 cup sugar
Cream thoroughly together butter and sugar. Sift flour, measure, and sift with baking powder, and salt. Add dry ingredients to creamed mixture alternately with milk combined with vanilla - beginning and ending with dry ingredients. After each addition beat until smooth. Finely grate chocolate. Blend into batter. Beat egg whites until foamy; add the 1/2 cup sugar, a tablespoon at a time, beat until stiff. Carefully fold into batter.
Pour into 8-inch round layer cake pans, or two 9-inch pans, greased and floured. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly. Turn layers out of pans; cool thoroughly on wire racks. Frost between layers and top and sides with the following frosting:
Frosting
3/4 cup soft butter or margarine
3 tablespoons table cream
2 1/4 cups powdered sugar
Beat together butter and cream. Blend powdered sugar into butter and cream mixture until smooth.
Chocolate topping
1/2 package (6 oz size) semi-sweet chocolate chips
2 tablespoons water
Melt chocolate chips in top part of a double boiler. Add water and stir until smooth. Pour over top of cake, allowing a small amount to drip down sides of cake.
Original Recipe by Sunset Cookbooks
This cake is chocolate specked, velvet-smooth, and unreservedly rich and elegant.
Preheat oven to 350 degrees.
1/2 cup butter
1/2 cup sugar
2 cups cake flour
2 teaspoons baking powder
pinch of salt
1 cup milk
1 teaspoon vanilla
3 squares (1 oz. each) sweetened baking chocolate
2 egg whites
1/2 cup sugar
Cream thoroughly together butter and sugar. Sift flour, measure, and sift with baking powder, and salt. Add dry ingredients to creamed mixture alternately with milk combined with vanilla - beginning and ending with dry ingredients. After each addition beat until smooth. Finely grate chocolate. Blend into batter. Beat egg whites until foamy; add the 1/2 cup sugar, a tablespoon at a time, beat until stiff. Carefully fold into batter.
Pour into 8-inch round layer cake pans, or two 9-inch pans, greased and floured. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly. Turn layers out of pans; cool thoroughly on wire racks. Frost between layers and top and sides with the following frosting:
Frosting
3/4 cup soft butter or margarine
3 tablespoons table cream
2 1/4 cups powdered sugar
Beat together butter and cream. Blend powdered sugar into butter and cream mixture until smooth.
Chocolate topping
1/2 package (6 oz size) semi-sweet chocolate chips
2 tablespoons water
Melt chocolate chips in top part of a double boiler. Add water and stir until smooth. Pour over top of cake, allowing a small amount to drip down sides of cake.
