| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggs; separated |
| 2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Oil |
| 1 |
c |
Orange juice or water or milk; (I always make it with Tropicana – it's definitely best with orange juice) |
| 2 |
c |
Flour |
| 3 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
oz |
(squares)semisweet chocolate; melted |
| 2 |
tb |
Butter; melted |
| 1 |
pt |
Whipping cream |
| 1 |
c |
Icing sugar |
| 1/2 |
c |
Cocoa powder |
INSTRUCTIONS
FROSTING
Source: Second Helpings (Edited by Norene Gilletz - my favorite cookbook
author!) (Time consuming, but worth it!)
Beat egg yolks with sugar and vanilla until light. Beat in oil. Combine dry
ingredients and add to the mixture alternating with the orange juice. Beat
egg whites until stiff. Fold into batter. Remove 1/2 of batter and fold in
butter/chocolate (melted together and cooled). Pour batters (alternating
chocolate and vanilla) into a lightly greased tube pan. Cut through with a
knife to swirl.
Bake at 350 for 1 hour and 10 minutes (until toothpick is dry).
Cool completely. Cut in half (into two layers). Frost middle, then place
top back on, and frost outside. Keep refrigerated.
Chocolate Whipped Cream Frosting: Whip cream to soft peak stage. Add sugar
and cocoa (slowly) and continue beating until whipped.
Posted to JEWISH-FOOD digest by cindy.entis@pharma.Novartis.com on Apr 30,
1998
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