Prep 15 mins
Cook 20 mins
This is a very delicious cake! Most people haven't heard of a Tweed Cake, but it's basically a white cake with finely grated chocolate folded into the batter to give it a "tweed fabric" appearance. The cake is frosted with a buttercream frosting, and then drizzled with thinned semi-sweet chocolate to give it a shadowed affect. I make this every year for my Dad's birthday, and the entire cake is gone within 2 days. I hope you will try it; You wont be disappointed!
- 1⁄2 cup butter, soft
- 1 cup sugar (divided)
- 1 teaspoon vanilla
- 2 cups cake flour, sifted
- 3 teaspoons baking powder
- 1 dash salt
- 1 cup milk
- 3 unsweetened chocolate squares, grated finely
- 3 egg whites
- classic buttercream frosting, # 10211 goes great with this cake
- 6 ounces semi-sweet chocolate chips, melted
- 2 -3 tablespoons water
- Preheat oven to 350 (F).
- Grease 3 8-inch pans, or 2 9-inch pans, and line bottom with wax paper.
- Cream butter and 1/2 cup sugar.
- Beat in vanilla.
- Sift together flour, baking powder and salt.
- Add to creamed mixture, alternating with milk, beginning and ending with dry ingredients.
- Stir chocolate into batter.
- In separate bowl, beat egg whites until foamy; slowly add remaining 1/2 cup sugar until soft peaks form.
- Fold into cake batter.
- Pour batter into prepared pans and bake for 20-25 minutes.
- (Tops of cakes will not turn brown, so test with toothpick to see if they are done) Cool in pans for 5 minutes and then turn out onto cooling wracks to cool completely.
- Prepare your favorite buttercream frosting and frost when cakes are cool.
- For the chocolate shadow, melt the chocolate chips in microwave for about 1 minute, or until the chips are soft enough to stir together.
- Add one tablespoon of water at a time, until chocolate mixture is thin enough or pour.
- Drizzle thinned chocolate over frosting.
- Chill cake for at least an hour, or until ready to serve.