Email to George      

Recipe Categories: BreaGeorge's HOME PAGEBars-To-Try Beverages Biscuits Biscuits-To-Try Bread Bread-To-Try Breakfast Breakfast-To-Try Cakes Cakes-To-Try CakesPies CANDY Candy Casseroles Coffecakes-To-Try Cookies Cookies-To-Try Crockpot Desserts Dressing Frosting Fudge Information Links Main Mains-To-Try Pies Pies-To-Try Potatoes Salad Salad-and-Dressing Salsa-To-Try Sauces Sides Sides-To-Try Soup-and-Stews Soups Soups-To-Try Stews-To-Try Thanksgiving Treats

Chocolate Custard Cake




Source of Recipe


Net


Recipe Introduction


"A rich, dark, moist and light cake."


List of Ingredients




3 (1 ounce) squares
unsweetened chocolate
1/2 cup milk
2/3 cup packed brown sugar
2 eggs, separated
1 3/4 cups cake flour
1 teaspoon baking soda 1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
2/3 cup white sugar
3/4 cup milk
1 teaspoon vanilla extract

Recipe



1. In a saucepan, combine chocolate, 1/2 cup milk, brown sugar, and egg yolks. Cook over low heat, stirring constantly, until custard is thick and smooth. Cool.
2. Stir together flour, soda, baking powder, and salt.
3. In a large bowl, cream butter or margarine. Blend in white sugar, beating until light and fluffy. Mix together 3/4 cup milk and vanilla. Stir flour mixture into creamed mixture alternately with flavored milk. Make 3 dry and 2 liquid additions, combining lightly after each. Stir in cooled chocolate custard.
4. Beat egg whites to form stiff but moist peaks. Fold into cake batter, and beat by hand for 1 minute. Turn batter into two greased and floured 8 inch round cake pans.
5. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake springs back when lightly touched. Cool layers for 5 minutes, and then remove from pans. Cool completely.