Chocolate Cloud Cake

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

3 hours Prep: 60 minutes Cook: 45 minutes

1296 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

5	ounces	milk chocolate
1/4	cup	water
3/4	cup	flour, all-purpose
1/2	teaspoon	salt
5	large	eggs	separated
2/3	cup	sugar
1/2	teaspoon	vanilla extract

Chocolate fluff frosting
6	ounces	chocolate chips
1/4	cup	water
3/4	cup	corn syrup, light
1	cup	butter	or margarine, softened
2	teaspoons	vanilla extract
3	large	egg yolks

Directions

Place milk chocolate and water in top of double boiler over simmering water; melt then stir until smooth. Cool.

Sift together the flour and salt; set aside.

Beat egg whites until foamy.

Add sugar gradually and beat until stiff peaks form; set aside.

Beat egg yolks until thick and light; add vanilla and cooled chocolate mixture to yolks.

Beat until well blended and thick.

Fold egg yolk mixture gently but thoroughly into egg whites then fold dry ingredients into whites.

Pour batter into a 9-inch springform pan 3 inches deep that has been greased and lined with wax paper on bottom only.

Bake in preheated 350 degrees F oven for 45-50 minutes.

Cool in pan for at least one hour.

Cut crosswise into two layers then frost cake.

Chill one hour before serving. You may also use two 8-inch round pans and bake for 25-30 minutes or a 9-inch tube pan for 45-50 minutes.

Chocolate Fluff Frosting: Melt 1 package (6 oz) of chocolate chips in 1/4 cup water in top of double boiler over boiling water.

Remove from heat and stir until smooth; cool.

Boil light corn syrup until it spins a thread.

Add syrup slowly to 3 well beaten egg yolks, beating constantly.

Continue beating until stiff and creamy.

Blend in soft butter or margarine, well creamed, and 2 teaspoons vanilla.

Beat until fluffy.

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Nutrition Facts

Serving Size 354g

Amount per Serving

Calories 1296 52% of calories from fat

	% Daily Value*
Total Fat 75.0g	115%
Saturated Fat 43.0g	213%
Trans Fat 0.0g
Cholesterol 551mg	184%
Sodium 778mg	32%
Total Carbohydrate 145.0g	48%
Dietary Fiber 4.0g	17%
Sugars 87.0g
Protein 17.0g	33%

Vitamin A	40%		Vitamin C	0%
Calcium	14%		Iron	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Quick Graham Bread

This is a fantastic recipe, I've made it many times. It results in a bread with a similar texture to corn bread but wheaty / grahammy tasting. Slighty sweet so a good breakfast bread, but not too sweet to eat with dinner. I've found you can substitute vegetable oil for the shortening without changing the result much except that the thinner batter makes a smoother crust (cutting back slightly on the liquid will give the same craggy crust that the shortening version produces). I've also substituted buttermilk for the milk with good result.

Reviewed by ericjs