By Marcea Pfarner on December 07, 2010
"My Grandmother use to make this every Christmases, some the recipe got out of her book never to be seen again!! Finally found it! Makes a truly wonderful chocolate cake"
Serving Size: 1 (293 g)
Servings Per Recipe: 10
"This really is THE perfect chocolate cake; there are other recipes, but none yield results like this so easily and so consistently. If we must eat cake, let it be this.
A nice change of pace (I know, never mess with perfection, but give it some thought) is to use the frosting from McCall's Mocha Cream Cake. Combine well: 3 cups heavy cream (chilled), 1.5 Cups sifted confectionary sugar, .5 Cups sifted unsweetened cocoa, 1/8 tsp salt, 2 tsp instant coffee. Beat until stiff, refrigerate, covered, 30 minutes. Ice the cake as you like, with or without filling. The mocha flavor complements and nicely enhances the deep, deep chocolate flavor of the Perfect Chocolate Cake.Thanks McCall's, thanks Sassy, very nice."
"This has become my "signature cake" and I have the original page from McCalls but it is undated. Does anyone know when it was published. I think most likely late 60's or early 70's. Everyone asks for the recipe. Thanks for publishing it."
"I made just the cake part, which I figured would make just the right amount of batter for the two halves of Wilton's skull cake pan - and it did! Filled with strawberry mousse and then just dusted the assembled cake with plenty of powdered sugar to make it look white and skull-y! The cake is wonderfully dense and chocolatey, and I will definitely give the whole recipe a try one of these days too, as I quite fancy the sound of that frosting... Thank you!"