| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggs, separated |
| 2 |
c |
Sugar |
| 1 |
t |
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 |
t |
Baking powder |
| 1/4 |
t |
Salt |
| 2 |
oz |
squaressemisweet |
|
|
chocolate melted |
| 2 |
T |
Butter, melted |
| 1 |
pt |
Whipping cream |
| 1 |
c |
Icing sugar |
| 1/2 |
c |
Cocoa powder |
INSTRUCTIONS
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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