Chocolate Jimmy Cake with Frosting
Submitted by liz1313ankh
This old-school chocolate jimmy cake is studded with chocolate sprinkles and lifted with beaten egg whites for a tender crumb. Topped with creamy vanilla frosting, it’s a Northeast classic worth reviving.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsIf you grew up in the Northeast, you already know: jimmies aren’t just for ice cream.
This throwback cake folds a whole cup of chocolate jimmies right into a coffee-spiked batter that bakes up light and tender thanks to beaten egg whites.
The springform pan gives it a gorgeous shape, and that old-fashioned vanilla buttercream frosting on top? Creamy, sweet, and absolutely slatherable.
It’s the kind of cake your grandmother brought to every church supper, and nobody ever left a crumb behind.
Pro Tips
- “Jimmies” is Northeast-speak for chocolate sprinkles. Use the long rod-shaped kind, not round nonpareils, so they hold their shape in the batter.
- Fold the beaten egg whites in gently with a spatula to keep the batter airy. Stirring too hard will knock the lift right out.
- If the frosting seems too thick, warm the milk for 20 seconds in the microwave before adding. It makes all the difference.
- Let the cake cool completely before frosting or you’ll end up with a melty mess.
Ingredients
Directions
Cream shortening and margarine.
Add powdered sugar and mix. Add egg yolks and coffee.
Mix in flour, salt and baking powder. Add jimmies.
Fold in beaten egg whites.
Bake in springform pan at 350℉ (180℃) for 1 hour.
Frosting: Cream butter, margarine, granulated sugar and powdered sugar well.
Add 4 tablespoon flour, 1 tablespoon at a time. Add ½ cup room temperature milk.
Beat and add 1 teaspoon vanilla. (May need to warm milk 20 to 25 seconds in the microwave).
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