We recently celebrated a milestone birthday at our house
with one of our favourite cakes.
The first time my sister-in-law, Pat, made this cake we were all in awe!
We sometimes beg her to bring it to special family gatherings.
This cake is a combination of white cake and chocolate cake which is sliced into alternating layers and iced with the most delicious icing!
Just make sure you have lots of eggs and butter on hand before starting.
The recipe below is for a large slab cake.
I cut the ingredients in half and made a smaller round cake.
Hint - don't cut the filling/icing part in half - it's just too good!
6 eggs - separated
1 Cup Sugar
1 tsp. vanilla
6 Tbsp. water
Pinch of Salt
1 Cup Flour
1 tsp. baking powderBeat egg whites till stiff - set aside
Beat egg yolks, sugar and water till fluffy and light
Sift flour, baking powder and salt and mix into the egg mixture
Fold beaten egg whites into batter
Pour into a greased and parchment paper lined 9 X 13 cake pan
Same as above but with the addition of 1 Cup finely ground nuts and several scoops (4-5 Tbsp.) of cocoa powder or 1-2 oz. grated dark chocolate added to the flour (Pat always uses cocoa powder).
Bake both cakes at 325 degrees for 35-45 minutes. Remove from oven and cool
Split both cakes horizontally and spread filling/icing between all layers – alternating the white and chocolate cake layers. Use remaining filling to ice the cake.
6 Tbsp. Flour
2 Cups Milk
2 tsp. vanilla
Bring the above ingredients to a boil – stirring constantly till thickened. Cool.
Cream together 2 Cups White Sugar
1 lb. unsalted butter – softened.
Add the butter and sugar mixture to the cooled pudding and beat till smooth.
Sprinkle with cocoa powder and chopped nuts (optional). Slice and enjoy! Cake leftovers should be refrigerated.
Till next time ......... now scoot and enjoy this last day of April 2015 - May here we come!