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Super-Rich Chocolate Cake with Maple Frosting
Nb persons: 16
Yield:
Preparation time:
Total time:
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Beating the egg whites while they cook over a double boiler renders a marshmallow-like frosting that's pure heaven. TIME: 1 hour, 30 minutes | |
Cake | |
1 c | sugar |
1 c | canola mayonnaise, (MUFA) |
1 c | buttermilk |
1 Tbsp | vanilla extract |
1 1/2 c | whole wheat pastry flour |
1 c | all-purpose flour |
1/2 c | cocoa powder |
1 1/2 tsp | baking soda |
1/4 tsp | salt |
Frosting | |
3/4 c | maple syrup |
3 | egg whites |
1/2 tsp | cream of tartar |
1. To prepare the cake: Preheat the oven to 350°F. Coat two 9" round cake pans with cooking spray.
2. Beat the sugar and mayonnaise in a large bowl with an electric mixer at medium speed until well blended. Beat in the buttermilk and vanilla extract. Add the pastry flour, all-purpose flour, cocoa, baking soda, and salt and beat just until blended.
3. Spread the batter into the pans. Bake for 45 minutes or until a wooden pick comes out clean. Place the pans on a rack and let cool completely.
4. To prepare the frosting: Combine the syrup, egg whites, and cream of tartar in the top of a double boiler. Beat with an electric mixer until well blended. Place over rapidly boiling water. Beat for 7 minutes or until stiff peaks form. Remove the top of the double boiler from the water and continue beating for 5 minutes or until thickened and fluffy.
5. Place 1 cake layer on a serving plate. Spread 1 cup of the frosting over the cake. Top with the second cake layer. Spread the remaining frosting over the top and sides of the cake.
Nutritional Info Per Serving (1/16 slice of cake): 276 cal, 4 g pro, 39 g carb, 14 g fat, 0.5 g sat fat, 6 mg chol, 272 mg sodium, 2 g
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