This dessert stands out from the rest. Beautiful high layers of rich sponge cake are drizzled with a succulent chocolate glaze.
—Erma Fox, Memphis, MO
Prep: 25 min. + cooling • Bake: 1 hour + cooling • Makes: 20 servings
7 large eggs, separated
1/2 cup baking cocoa
3/4 cup boiling water
1 3/4 cups cake flour
1 3/4 cups sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 cup canola oil
2 tsp. vanilla extract
1/4 tsp. cream of tartar
ICING
1/3 cup butter
2 cups confectioners’ sugar
2 oz. unsweetened chocolate, melted and cooled
1 1/2 tsp. vanilla extract
3 to 4 Tbsp. hot water
Chopped nuts, optional
1. Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In another bowl, whisk the egg yolks, oil and vanilla; add to the dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat the egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into the egg yolk mixture.
2. Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.
3. For icing, melt butter in a saucepan. Remove from heat; stir in the confectioners’ sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.
Per slice: 268 cal., 11g fat (3g sat. fat), 73mg chol., 262mg sod., 40g carb. (30g sugars, 1g fiber), 4g pro.