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Topic: Ski Cake  (Read 5142 times)
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Posts: 32
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.

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.

"I dare say you haven't had much practice," said the Queen.  "When I was your age, I always did it for half an hour a day.  Why, sometimes I've believed as many as six impossible things before breakfast."
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