| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Mexican | 1 | servings | |
INGREDIENTS
| 1 | tb | Unsalted butter for pan; plus |
| 6 | tb | Melted unsalted butter |
| 3/4 | c | Flour |
| 6 | lg | Eggs; room temperature |
| 1 | c | Sugar |
| 1/4 | c | Cocoa |
| 1 1/2 | ts | Vanilla |
INSTRUCTIONS
Heat oven to 350 degrees. Line two 8-inch round cake pans with parchment paper, butter the parchment, dust with flour, and set aside. Set the bowl of an electric mixer over a pot of simmering water. Combine eggs and sugar in a bowl; whisk until mixture reaches 110 degrees. Transfer bowl to electric mixer; beat on high speed until well mixed, about 8 minutes. Sift together flour and cocoa; then sift flour and cocoa over egg mixture, folding into mixture in three batches and scraping down sides of bowl with rubber spatula. Add melted butter in a steady stream. Add vanilla. Fold gently and pour out into prepared pans. Bake until cake is springy to the touch, about 18 to 20 minutes. Remove from oven, cool on a rack, and invert onto a plate. Makes 1 eight-inch cake. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 eight-inch cake" Per serving: 1577 Calories (kcal); 30g Total Fat; (16% calories from fat); 47g Protein; 288g Carbohydrate; 1122mg Cholesterol; 341mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 13 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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