Cake
27 ounces Cake flour, sifted (1 lb. 11 oz.)
2 1/2 tablespoons Baking powder
1 1/2 teaspoons Salt
12 ounces Unsalted butter
27 ounces Granulated sugar (1 lb. 11 oz.)
24 fluid ounces Milk
1 teaspoon Vanilla extract
4 1/2 ounces Dark chocolate, melted
1/4 teaspoon Baking soda
2 teaspoons Coffee extract
12 ounces Egg whites
Basic Fudge Icing (Cocoa Fudge Variation)
Yield: 1 Cake
1. Sift the flour, baking powder and salt together. Set aside.
2. Cream the butter and sugar until light and fluffy.
3. Combine the milk and vanilla.
4. Add the dry ingredients tot he creamed butter alternately with the milk. Stir the batter only until smooth.
5. Separate the batter into two equal portions. Add the melted chocolate, baking soda and coffee extract to one portion.
6. Whip the egg whites until stiff but not dry. Fold half of the whites into the vanilla batter and half into the chocolate batter.
7. Spoon the batters onto a greased sheet pan, lined with a pan extender, alternating the two colors. Pull a paring knife through the batter to swirl the colors together.
8. Bake at 350°F (180°C) until a tester comes out clean, approximately 25 minutes.
9. Allow the cake to cool, and then cover the top with Cocoa Fudge Icing.
10. Yield: 1 Sheet Cake
Notes: Method: Creaming
27 ounces Cake flour, sifted (1 lb. 11 oz.)
2 1/2 tablespoons Baking powder
1 1/2 teaspoons Salt
12 ounces Unsalted butter
27 ounces Granulated sugar (1 lb. 11 oz.)
24 fluid ounces Milk
1 teaspoon Vanilla extract
4 1/2 ounces Dark chocolate, melted
1/4 teaspoon Baking soda
2 teaspoons Coffee extract
12 ounces Egg whites
Basic Fudge Icing (Cocoa Fudge Variation)
Yield: 1 Cake
1. Sift the flour, baking powder and salt together. Set aside.
2. Cream the butter and sugar until light and fluffy.
3. Combine the milk and vanilla.
4. Add the dry ingredients tot he creamed butter alternately with the milk. Stir the batter only until smooth.
5. Separate the batter into two equal portions. Add the melted chocolate, baking soda and coffee extract to one portion.
6. Whip the egg whites until stiff but not dry. Fold half of the whites into the vanilla batter and half into the chocolate batter.
7. Spoon the batters onto a greased sheet pan, lined with a pan extender, alternating the two colors. Pull a paring knife through the batter to swirl the colors together.
8. Bake at 350°F (180°C) until a tester comes out clean, approximately 25 minutes.
9. Allow the cake to cool, and then cover the top with Cocoa Fudge Icing.
10. Yield: 1 Sheet Cake
Notes: Method: Creaming
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