Ingredients:
4 egg whites
1/2 c. butter, softened
1 3/4 c. sugar
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 c. baking cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1 c. water
PUDDING:
1 c. sugar
1/4 c. all-purpose flour
1/2 tsp. salt
2 c. 2% milk
2 egg yolks, beaten
3 oz. unsweetened chocolate, chopped
1 Tbsp. butter
1 tsp. vanilla extract
FROSTING:
1 c. sugar
3 egg whites
3 Tbsp. cold water
2 Tbsp. light corn syrup
1/2 tsp. cream of tartar
1/8 tsp. salt
1 tsp. vanilla extract
Directions:
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with water, beating well after each addition.
Beat egg whites with clean beaters until stiff peaks form; fold into batter. Transfer to a greased 9x13 baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For pudding, in a large heavy saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat.
Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gently boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth. Stir in butter and vanilla. Cool to room temperature, stirring occasionally. Spread over cake.
In a large heavy saucepan, combine the sugar, egg whites, water, corn syrup, cream of tartar and salt over low heat. With a hand mixer, beta on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160 degrees, about 8-10 minutes.
Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator.
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