Old Fashioned Chocolate Cake (Pastry)
Since this is an Old Fashioned chocolate cake, let us try doing it the way our great grandparents might have done it back in the days when there was NO electric mixers. So... If you need stiffly beaten egg whites, beat like crazy and use those arm muscles. I cook this in a flat 1 inch cookie sheet type pan. When it is cool, I spread on a layer of chopped pecans & sliced almonds. Then spread on a layer of cream cheese & cool whip mixture. Then I roll up into a jelly roll and wrap in saran wrap and place in refrigerator for a few hours. Or overnight. Take out next morning and sprinkle with powdered sugar and more nuts is desired and slice into individual servings. Serve with fresh raspberries, blackberries, or your favorite fresh berries.
3 squares Hershey Baking Chocolate
5 Tbsp Hot water
1/2 cupful butter
1 1/2 cupfuls granulated sugar
4 eggs separated
1 3/4 cupfuls sifted cake flour
2 tsp baking powder
1/2 tsp salt
1/2 cupful milk
1 tsp vanilla
First... Melt the baking chocolate, cut into small pieces, with the hot water in top of double boiler over simmering water. If you like, add a 4 oz baking bar of Ghirardelli Premium Semi-Sweet Chocolate.
Second... Cream the butter and sugar together well. Add the well beaten egg yolks and whip thoroughly.
Third... Add the slightly cooled melted chocolate mixture, the flour sifted with the baking powder and salt, and the milk.
Fourth... Fold in the stiffly whipped egg whites and vanilla. Pour into a well greased and floured pan. Bake in a moderate oven at 350 degrees, 40 to 45 minutes or until done.
Number of Servings: Vegetarian: No
submited by Wagner, Linda McGill
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