Monday, July 23, 2012

Chocolate Cake and 7 Minute Frosting

Years ago, I used to make 7 minute frosting in a double boiler, beating it with a hand mixer.  I hadn't made it for quite a while and was remembering how good it was.  Unfortunately, I got rid of my hand mixer so I didn't think I could make it again.  I checked on the internet and found several recipes that didn't need the hand mixer and double boiler.  I decided to give it a try.  I like it on chocolate cake and had a cake recipe I wanted to try as well. So here they are.

Chocolate Cake
2 c flour
2 c sugar
3/4 c cocoa
2 tsp baking soda
1 tsp baking powder
2 eggs
1 cup buttermilk (I used 1 Tbsp vinegar in 1 cup, add milk to make 1 cup)
1 c oil
1 1/2 tsp vanilla
1 c boiling water or strong coffee (I used coffee)

Preheat oven to 300°F and grease and flour a 9" x 13" pan.
Mix all dry ingredients together to prevent lumping. (The sugar does the trick.)

Add rest of ingredients except hot water or coffee and mix for about 1 1/2 minutes.  Add coffee and continue to beat until smooth.

Pour into pan.  Bake for 1 hour at 300°F or until toothpick comes clean.

Cool on rack.

7 Minute Frosting
2 egg whites
1 c sugar
1/4 tsp cream of tartar
1/3 c water
1 tsp vanilla

Beat egg whites until foamy and thick.

Place sugar, water and cream of tartar in saucepan.  Stir well and bring to boil until sugar is dissolved.  Then boil without stirring for 2 minutes or until 240°F on candy thermometer.

Beat egg whites while slowly pouring in hot syrup.  Continue beating and add vanilla.  Then beat until icing forms peaks that hold their shape.

Spoon frosting onto cake and spread thickly.

Swirl with knife into peaks.

Cut a piece and enjoy!  Eat leftover frosting with a big spoon.  ;)  It tastes like marshmallow cream.  Barry and I pigged out and enjoyed it immensely.

The cake was very moist and chocolaty.  Yummy indeed!  And the frosting was as good as I remembered it.  The only think about it was that it did not keep as well as the stuff I made in a double boiler.  That icing would get a thin crust that protected the rest.  This frosting did not get a crust so the frosting slowly deflated over time.  Maybe I didn't boil the syrup long enough (next time I'll use a thermometer)  All in all it was great and I would definitely make these both again.

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