| 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.
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”