Jamaican Chocolate Tower Cake
- Ready In:
- 1hr 40mins
- Ingredients:
- 18
- Serves:
-
10-12
ingredients
-
For cake
- 2 1⁄4 cups sifted cake flour
- 1 3⁄4 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 6 eggs, separated
- 1⁄2 cup liquid shortening
- 3⁄4 cup water
- 2 teaspoons vanilla
- 3 unsweetened chocolate squares
- 1⁄2 teaspoon cream of tartar
-
For filling and frosting
- 3⁄4 cup margarine
- 1 egg
- 3 unsweetened chocolate squares
- 3 tablespoons hot water
- 6 cups sifted powdered sugar
- 2 teaspoons rum flavoring
- 1 teaspoon vanilla
- 1 dash salt
directions
- Sift cake flour, 1 c of the sugar, baking powder and salt into a medium size bowl.
- Beat egg whites with cream of tartar until foamy white in a large bowl, beat in remaining 3/4 c sugar, 1 t at a time until meringue forms soft peaks.
- Blend liquid shortening, water, vanilla and egg yolks into flour mixture.
- Add melted chocolate, beat one minute with electric mixer at low speed or 75 strokes by hand.
- Fold into meringue until no streaks of white remain.
- Pour into ungreased 10 inch angel food cake pan.
- Bake in 325 oven for 1 hour and 20 minutes or until top springs back.
- Turn pan upside down and set on a bottle.
- Cool cake completely.
- Turn onto a wire rack.
- Split cooled cake into 3 layers.
- Prepare frosting by melting butter and chocolate in large saucepan.
- Remove from heat.
- Beat in powdered sugar gradually with all remaining ingredients until frosting is smooth and creamy.
- Put cake layers back together with frosting.
- Spread remaining frosting on sides and tops.
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RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio