Dutch Mocha Chocolate Cake
* Exported from MasterCook *
Dutch Mocha Chocolate Cake
Recipe By : Midwest Living - Dec. 1997
Serving Size : 16 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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3/4 cup unsweetened cocoa powder
3/4 cup sugar
1 cup very strong hot coffee
3 cups cake flour -- sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 cup sugar
2 teaspoons vanilla
8 ounces dairy sour cream
5 egg whites
1 cup sugar
In a medium bowl, stir together the cocoa powder and the 3/4 cup sugar. Gradually whisk in coffee till mixture is dissolved. Cool to room temperature.
Meanwhile, grease and lightly flour three 9x1 1/2" round baking pans. Set aside.
Sift together cake flour, soda and salt into medium bowl; set aside. In a very large mixing bowl, beat butter with electric mixer 30 seconds. Add 1 cup sugar and vanilla; beat well.
Whisk or stir the sour cream into the cooled cocoa mixture. Add dry ingredients alternately with cocoa mixture to the creamed mixture, beating after each addition till just combined.
Using clean beaters, in a large mixing bowl, beat egg whites on medium to high speed 1 minute or till soft peaks form (tips curl). Gradually add 1 cup sugar and beat on high speed till stiff peaks form (tips stand straight), but egg whites aren't dry. Gently fold about 1/3 of the egg whites into cake batter to lighten. Fold in remaining meringue. Divide the cake batter among three prepared pans. Bake at 350 F. for 25-30 minutes or till toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove the cake layers from pans and completely cool on wire racks.
Frost with Unforgettable White Chocolate Frosting (recipe follows) or other white frosting.
Cover and chill. Allow to stand at room temperature for 30 minutes before serving.
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NOTES : This is from Dusty's English Inn, near Eaton Rapids, Michigan.
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