Recipe by wife2abadge
This cake is time consuming to mix up, but not difficult. It is rich with a fudge-like frosting. The original recipe called for stirring into the cake batter 1 cup of chopped pecans and sprinkling a second cup over the frosting.
Top Review by Gingerbear
The taste of the cake was pretty good but not worth the effort. The frosting in my opinion had too much vanilla extract in it and you could taste a little of the extract taste (strong and past the vanilla tasting stage). Next time I would just add 1 tsp instead of 2. It also made way too much frosting. The frosting quantity could have frosted 2 cakes instead of one. I also only added 2-1/2 cups of powdered sugar because the icing was getting way too rich for our tastes and I also had to add a half cup of milk rather than a few Tbsp's to the icing because it was so thick. The cake was not very moist and very crumbly. My egg whites and sugar never got any kind of peaks at all. It just stayed frothy and runny. I would also like to say to whoever else makes this recipe to make sure and seperate the last 7 ingredients from the cake ingredients because those 7 are for the frosting. I almost messed that one up. Other than that the cake is pretty good. I probably will not make this cake again but I think that it would be good with some minor adjustments. I am really sorry that I could not give this a better review but I am just being honest as I would want you to be with one of my recipes. Thank you very much though.
- 1 cup flour
- 1 teaspoon baking powder
- 3 tablespoons unsweetened cocoa
- 1⁄4 teaspoon salt
- 6 tablespoons butter, softened
- 1 1⁄4 cups white sugar
- 3 eggs, separated
- 1 1⁄2 teaspoons vanilla
- 3 ounces unsweetened chocolate, melted & cooled
- 6 tablespoons milk
- 1⁄2 cup butter, softened
- 2 teaspoons vanilla
- 1⁄4 teaspoon salt
- 4 ounces semisweet chocolate, melted & cooled
- 1⁄2 cup unsweetened cocoa
- 3 cups powdered sugar, sifted
- 3 -4 tablespoons milk
Directions See How It's Made
- Stir or whisk together 1 cup flour, 2 tsp baking powder, and 1/4 tsp salt and set aside.
- In a large bowl, cream 6 T butter and 1 cup sugar until light.
- Add egg yolks, one at a time, beating well after each addition.
- Add 1 1/2 tsp vanilla and melted unsweetened chocolate and blend well.
- Add dry ingredients alternately with 6 T milk, beating well after each addition.
- In another large bowl, with clean dry beaters, beat the egg whites until foamy.
- Add 1/4 cup sugar and beat until egg whites stand in firm, glossy moist peaks.
- Folk half into batter, then fold in the rest.
- Pour batter into greased 11x7x1 1/2-inch sheet pan and bake at 350 degrees for 35-40 minutes or until a cake tester comes out clean.
- In a large bowl, cream 1/2 cup butter until light.
- Add the vanilla, salt, and melted semisweet choclate and beat well.
- Sift the cocoa into the butter mixture and beat again.
- Add the powdered sugar 1/2 cup at a time, beating well after each addition.
- Stir in as much of the 3-4 T of milk as you like until the frosting reaches spreading consistency.
- Frost cake and enjoy!