Seven-Layer Chocolate Cake
Yield
1 cakePrep
25 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | large |
eggs
separated |
|
| 1 | cup |
powdered sugar
|
|
| 1 | cup |
cake flour
sifted |
|
| ¼ | teaspoon |
salt
|
|
| ½ | pound |
chocolate
|
|
| 3 | tablespoons |
water
cold |
|
| Frosting | |||
| 3 | large |
eggs
|
|
| 1 ½ | cups |
sugar
|
|
| ½ | pound |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | large |
eggs
separated |
|
| 237 | ml |
powdered sugar
|
|
| 237 | ml |
cake flour
sifted |
|
| 1.3 | ml |
salt
|
|
| 226.8 | g |
chocolate
|
|
| 45 | ml |
water
cold |
|
| Frosting | |||
| 3 | large |
eggs
|
|
| 355 | ml |
sugar
|
|
| 226.8 | g |
butter
|
|
| 5 | 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.
