Tuesday, January 12, 2010
CHOCOLATE MIDNIGHT CAKE with WHIPPED FROSTING
1/4 cup oil
2/3 cup unsweetened cocoa
1 - 1/3 cups al-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 - 1/4 cups sugar
2 large egg whites
1 teaspoon vanilla
1 cup water
Oil a 8 - inch square or round cake pan, or a 9 - inch heart shaped pan. Line pan bottom with waxed paper cut to fit; oil paper; dust pan with cocoa. shaking out excess.
In a bowl, mix 2/3 cup cocoa, flour, baking soda and salt.
In another bowl with a mixer, beat to blend sugar, oil, egg whites, vanilla and water. Add flour mixture, stir to mix, then beat until batter is smooth, Scrape batter into prepared pan.
Bake in a 350 F oven until cake begins to pull from pan sides and springs back when lightly pressed in center, 35 to 40 minutes.
Let cool in pan on a rack for 10 minutes. Run a thin knife between cake and pan rim, invert cake onto a rack, lift off pan and gently pull off and discard waxed paper. Let cool about 1 hour. Invert a flat plate onto cake; hold rack and plate together, turn cake over onto plate. Spread cake with whipped frosting, swirling with small spatula. Lightly dust with more cocoa.
1 large egg white
1/2 cup sugar
2 tablespoons water
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla
Use a double boiler, or snugly nest a 2 to 3 quart metal bowl in a 2 to 3 quart pan. Add 1 - inch water to base of double boiler or pan. Bring to boiling over high heat.
Meanwhile, in a double boiler top or bowl, combine egg white, sugar, water and cream of tarter. Beat with a portable mixer until blended. Nest over boiling water, immediately reduce heat to maintain a gentle simmer. With mixer on medium speed, beat icing until it holds peaks that curve slightly, 5 to 7 minutes (overcooked icing gets grainy).
At once, remove icing from water. Mix in vanilla. Set pan or bowl in cool water to stop cooking and cover airtight.
Notes; Can be made up to 1 hour ahead of time.