Chocolate And Vanilla Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 6 | Eggs -separated | |
| 2 | T | Sugar |
| 1 | Chocolate instant pudding | |
| 1 | t | Vanilla essence |
| 1 | c | Milk |
| 1 | c | Whipping cream |
| 1 | Vanilla instant pudding | |
| 100 | g | Bitter chocolate – broken to |
| pieces | ||
| 1 | Tabl Milk | |
| 50 | g | Butter, 1/4 cup or 1/2 |
| stick |
INSTRUCTIONS
Source: From my mother with love & more. Michall (Perry) Pistol. First Layer: Beat to stiff peaks the egg whites with the sugar. Beat the egg yolks with the instant pudding and vanilla till it become nice and creamy, Mix by hand with easy strokes the whites and the chocolate pudding. Spray with Pam 26 cm round spring form pan, Put the first layer in baking pan and bake in pre heated 325 F hot oven for 15- 20 minutes. Cool compliantly. Second Layer : In a bowl beat well the 3 ingredients. Spread it on first layer . Topping: In a glass bowl put the chocolate and milk.Melt chocolate in the Micro just for few second. Mix, and add the butter. Mix well till butter is well blended with the chocolate, It should be spreadable. Spread on top . Keep in refrigerator. It is real good. Posted to JEWISH-FOOD digest Volume 98 #014 by Zvi&Rina perry <pzvi@netvision.net.il> on 8 Ja, n 98
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Nutrition (calculated from recipe ingredients)
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Calories: 2953
Calories From Fat: 1456
Total Fat: 164.9g
Cholesterol: 1569.1mg
Sodium: 3519.8mg
Potassium: 1196.4mg
Carbohydrates: 321g
Fiber: 11g
Sugar: 249g
Protein: 53.8g