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Seven-Layer Chocolate Cake

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Submitted by mdcoughlin

YIELD

1 cake

PREP

25 min

COOK

40 min

READY

1 hrs

Ingredients

7 7
LARGE LARGE EGGS
separated
1 237
1 237
CUP ML CAKE FLOUR
sifted
¼ 1.3
TEASPOON ML SALT
½ 226.8
POUND G CHOCOLATE
3 45
TABLESPOONS ML WATER
cold
Frosting
3 3
LARGE LARGE EGGS
1 ½ 355
CUPS ML SUGAR
½ 226.8
POUND G BUTTER
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Beat egg yokes until thick and lemon colored.

Add confectioners’ sugar gradually, beating constantly.

Sift flour and salt together and fold into yolk mixture.

Beat egg whites until stiff enough to hold a peak and fold in lightly.

Line seven-layer cake pans with paper and grease the paper.

Divide batter evenly among pans and bake in moderate oven for 12 minutes.

Remove from pans at once.

For the frosting, heat chocolate and water in the top of double boiler.

Mix eggs and sugar thoroughly, combine with melted chocolate and cook until thick, stirring constantly.

Remove from heat; add butter and beat until well blended.

Add vanilla and continue beating until filling is stiff enough to spread.

Cover each layer and top and sides of cake with filling.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 390g (13.8 oz)
Amount per Serving
Calories 1405 50% from fat
 % Daily Value *
Total Fat 78g 120%
Saturated Fat 44g 222%
Trans Fat 0g
Cholesterol 651mg 217%
Sodium 660mg 27%
Total Carbohydrate 56g 56%
Dietary Fiber 4g 15%
Sugars g
Protein 42g
Vitamin A 41% Vitamin C 0%
Calcium 10% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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