Total Time
40mins
Prep 15 mins
Cook 25 mins

A delicious confection from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947

Ingredients Nutrition

Directions

  1. Preheat oven to 325F and butter/line with waxed paper two 8" cake pans.
  2. Beat egg whites to stiff peaks; add salt.
  3. In another bowl, cream butter and sugar together; add confectioners sugar and beat thoroughly.
  4. Melt chocolate and add to creamed mixture.
  5. Add 1 egg yolk at a time, beating well after each addition.
  6. Mix lemon rind, cinnamon, cloves and bread crumbs; stir into batter.
  7. Fold egg whites gently into batter.
  8. Divid batter between the two prepared pans and bake for 25 minutes.
  9. Turn out onto cooling rack and gently remove waxed paper.
  10. When cool, spread jam on one layer.
  11. Stack second layer on the first one.
  12. Frost with chocolate frosting.

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