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    You are in: Home / Recipes / Israeli Chocolate Cake With Instant Icing Recipe
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    Israeli Chocolate Cake With Instant Icing

    Average Rating:

    2 Total Reviews

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    • on October 02, 2005

      My housemate made this cake a few times last year, normally substituting vodka and Kahlua for the wine and rum. He always managed to make it the weekends I was out of town, so I haven't tasted it myself. However, as a result of him making a cake for his last shift as a waiter this summer, this cake is now on the dessert menu at a 5* restaurant on the south coast of England.

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    • on March 19, 2005

      Thanks so much for posting this recipe, I had been looking for it forever! I had a few problems with the cake and I think I managed to work it out so it's perfect (at least for me). First, you just can't fold the flour and baking powder into the egg whites, there's too much flour. The best you can do is mix it gently and hope the whites don't deflate too much. In the end the cake comes out a little dense in any case, so don't worry about deflation. Secondly, reserving half of the chocolate batter makes much too much icing. 1/3 of the batter is fine. I used 1/2 the batter the first time and it just ran over the sides of the cake and puddled at the bottom of the pan. The only real change I made to the original recipe was to subsitute vanilla for the wine and rum. The cake should get 5 stars for taste, but I'm giving it three stars because the insructions are not completely clear and could be improved.

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    Nutritional Facts for Israeli Chocolate Cake With Instant Icing

    Serving Size: 1 (1167 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3903.2
    Calories from Fat 1847
    Total Fat 205.3 g
    Saturated Fat 38.0 g
    Cholesterol 846.0 mg
    Sodium 3504.3 mg
    Total Carbohydrate 462.7 g
    Dietary Fiber 9.0 g
    Sugars 302.0 g
    Protein 50.5 g

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