Birthdays call for birthday cake, so I made Aunt Frances's chocolate cake. Here's the thing - I decided to use my Pyrex glass pan because it looked prettier than my old metal pan. Next time I think I'll stick with the metal pan. I looked up online the rules about using glass to bake cakes. The hints I read said to lower the temperature by 25 degrees and some also said to shorten the baking time, or at least start checking earlier. I did all that, but the cooking times just kept getting extended because the cake wasn't bouncing back from my touching in the middle. As a result I think the edges got too done. It was almost milk chocolately in flavor. I thought it would be darker since I was using the unsweetened baking chocolate, but I guess with all that butter and eggs, that made it lighter. Next time I make this cake, and there will be a next time, I'll for sure use a metal pan and not let it get overdone. We loved it anyway.
CHOCOLATE CAKE
1¾ cup sugar
1/2 lb. butter
Cream well.
2 sq. bitter chocolate, cut fine
5 tbsp. boiling water over choc.
Yolks of 4 eggs. Beat well.
1/2 cup milk
2 cups flour
2 tsp. baking powder (sift)
1 tsp. vanilla
1 cup walnuts cut fine
Add stiffly beaten egg whites (fold in). Bake 375°F 25 to 30 min. Dripper pan.
Oh, and yes, I left out the nuts for Coray. After all, it was HIS birthday!
No comments:
Post a Comment