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Topic: Ski Cake  (Read 4738 times)
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moderatelyso
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Joined: 20-Feb-2004

Welcome to Rivendell, Mr. Anderson.


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« on: March 29, 2004 08:56:15 AM »

Okay, this is no easy recipe, but well worth it...it's also the only thing I can bake consistently well!  This cake is excellent for people who don't like their sweets too sweet.

Preheat oven to 350.

Ingredients:
1/2 c. butter
1 c. sugar, divided
2 c. flour
3 tsp. baking powder
1 c. milk
1 tsp. vanilla
3 sq. unsweetened chocolate, coarsely shredded
2 egg whites (save the yolks for the frosting)

Shred the chocolate first!

In a small bowl, beat egg whites untill stiff.  Gradually add 1/2 c. of sugar and continue beating until shiny and stff peaks form.

In a large bowl, cream butter, add 1/2 c. of sugar and beat until fluffy.  Add flour and baking powder alternating with the milk, beating after each addition.  Adjust these amounts if necessary - the batter should be very very heavy, but still pourable.  Add vanilla and chopped chocolate.  Beat in a small amount of the egg whites to loosen the batter, then, using a spatula, very gently fold in the egg whites.  Do not over mix.  Pour into two greased and floured cake bans, and bake for 25-30 minutes.  Once the edges begin to get a little golden brown, they're done.

Frosting ingredients:
3/4 c. butter
At least 1 1/2 c. powdered sugar
Egg yolks reserved from cake

Cream butter, add egg whites.  Work in sugar until light and fluffy.

Ice cake and let cool for 15-30 minutes in fridge.  Melt 3 oz. of semi-sweet chocolate chips over ver low heat, adding a little coffee or water if needed.  Pour into a puddle on top of the cake and with the tip of a spoon, gently spread 5 tracks outward to drip down sides of cake.  Refridgerate to let the chocolate harden, then let stand at room temp. before serving.
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