Chocolate Lard Cake

80 minutes Prep: 15 minutes Cook: 35 minutes

797 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

2	large	eggs	separated
1/2	cup	sugar
1/3	cup	lard
1 3/4	cups	cake flour	sifted
1	cup	sugar
3/4	teaspoon	baking powder
1	teaspoon	salt
1	cup	buttermilk
2	tablespoons	buttermilk
2	squares	chocolate unsweetened	unsweetened, melted

Directions

Beat egg whites till frothy.

Gradually beat in 1/2 cup sugar.

Continue beating till very stiff and glossy.

In another bowl, stir lard to soften.

Add sifted dry ingredients and 3/4 cup buttermilk.

Stir to moisten dry ingredients; then beat 1 minute, medium speed on mixer.

Scrape sides and bottom of bowl constantly.

Add remaining buttermilk, egg yolks and melted chocolate.

Beat 1 minute, scraping bowl constantly.

Fold in egg whites.

Pour into 2 greased and floured 8-inch round layer cake pans or a 13 X 9 X 2 inch pan.

Bake in moderate oven at 350 degrees Ffor 30 to 35 minutes.

Cool on rack 10 minutes.

Remove from pans.

Brush crumbs from cake while warm to faciliate frosting.

Frost with Glossy Fudge Frosting.

GLOSSY FUDGE FROSTING: 2 tablespoons butter, 1 (6 ounce) package semisweet chocolate pieces, 1/3 Basic sugar syrup (to Follow).

Melt butter over hot (not boiling) water.

Remove from heat before the water boils.

Add chocolate pieces to butter over hot water and stir until melted, blended and thick.

Add Basic Sugar Syrup gradually, stirring after each addition until blended.

Mixture will become glossy and smooth.

Remove from hot water and cool until of a spreading consistency.

Spread thinly over cake.

Apply quickly by pouring a small amount at a time on top of cake; as it runs down on sides, spread with spatula.

Frost top of cake last.

BASIC SUGAR SYRUP: 2 cups sugar, 1 cup water.

That;s it!

You can refrigerate this syrup and keep it handy for frosting or to sweeten beverages.

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Nutrition Facts

Serving Size 262g

Amount per Serving

Calories 797 32% of calories from fat

	% Daily Value*
Total Fat 28.0g	44%
Saturated Fat 13.0g	63%
Trans Fat 0.0g
Cholesterol 125mg	42%
Sodium 702mg	29%
Total Carbohydrate 130.0g	43%
Dietary Fiber 3.0g	14%
Sugars 79.0g
Protein 12.0g	24%

Vitamin A	3%		Vitamin C	1%
Calcium	13%		Iron	41%

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

How is this calculated?

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by Mark R. Vogel

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Member Review

Curried Venison

Scrumptious. Used this recipe for chicken breast cut up as well. Awesome.No need to wait an hour, just keep going til it's at simmer,include the browned meat,and when fork tender add the flour mixture and yolk at the end and cook a few min. more to thicken and cook flour. Bellisimo !!