![]() ![]() |
Welcome to RecipeSource!RecipeSource is the new home of
SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. |
---------- Recipe via Meal-Master (tm) v8.05 Title: Chocolate Divine Cake Categories: Cakes, Chocolate Yield: 14 servings 1 c All-purpose flour; sifted 3/4 c Whole-wheat flour; sifted 1/2 c Unsweetened cocoa powder 1 1/2 ts Baking soda 1/4 ts Salt; optional 1 c Granulated sugar 1/4 c Lightly packed brown sugar --- +2 t. 1 md Baking potatoes; pee -l/quarter 1 pt Nonfat yogurt, or nonfat -sour cream 2 tb Mild honey 1/4 ts Vanilla extract 1/4 ts Chocolate flavor; optional 1/3 c Canola oil 3 lg Egg whites; room temp Glaze; see directions Recipe by: Let Them Eat Cake by Virginia White Preheat oven to 350F. Grease 12-cup Bundt pan; dust with unsweetened cocoa. Over a large bowl, sift both flours, cocoa powder, baking soda, and salt. Mix in both sugars until there are no lumps. Set aside. Put the peeled potato into a large food processor. Using the steel blade, process until finely minced. Drain the yogurt of all excess liquid. Discard the excess liquid. Add drained yogurt, honey, vanilla, chocolate flavor, and vegetable oil to the minced potato in the food processor and mix on high for 60 seconds. Scrape the sides of the bowl while processing. Pour mixture into the bowl of dry ingredients and beat with an electric beater on high for 60 seconds. Scrape the sides of the bowl while beating. Clean and dry beaters well. In another bowl beat egg whites until soft peaks form. Fold egg whites into the batter until mixed well. Pour batter into prepared pan. Bake in preheated oven 55-65 minutes or until cake tester comes out clean. Remove from oven and let cool 25 minutes. Don't be concerned if cake falls slightly. Use a knife, go around inside and outside edges of cake. Invert the pan over a plate and carefully shake cake loose. Let the cake cool completely and frost with chocolate glaze. Chocolate Glaze: Combine 1 T. cocoa powder, 2 t. vegetable oil, 1 T. + 1 t. water, and 3 T. powdered sugar in a small saucepan. Bring to a boil while stirring. Remove from heat and continue stirring until all the sugar is dissolved. Let cool until thick enough to pour over the cake as a glaze. If the glaze gets too thick to handle, reheat it until you can work with it. ----- Plain Text Version of This Recipe for Printing or Saving | |
Copyright ©1995-2000 SOAR. ©2001-2021 RecipeSource. All Rights Reserved. All trademarks are the property of their respective owners. |