Bittersweet Chocolate Tweed Cake Recipe




 Butter1⁄4 Pound (1/ Cup)
 Sugar1⁄2 Cup (8 tbs)
 Cake flour2 Cup (32 tbs)
 Baking powder3 Teaspoon
 Salt1 Pinch
 Milk1 Cup (16 tbs)
 Vanilla1 Teaspoon
 Unsweetened baking chocolate3 Ounce (3 Squares)
 Egg whites2
 Soft butter3⁄4 Cup (12 tbs)
 Egg yolks3
 Powdered sugar2 1⁄4 Cup (36 tbs), sifted
 Chocolate topping1 Cup (16 tbs) (Frosting)
 Semisweet chocolate chips3 Ounce (1/2 Package)
 Water2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 6701 Calories from Fat 3182

% Daily Value*

Total Fat 362 g557.6%

Saturated Fat 218 g1089.9%

Trans Fat 0 g

Cholesterol 1224.5 mg

Sodium 2066.9 mg86.1%

Total Carbohydrates 827 g275.8%

Dietary Fiber 45.1 g180.5%

Sugars 504.3 g

Protein 93 g185.7%

Vitamin A 159.4% Vitamin C

Calcium 178.4% Iron 99.5%

*Based on a 2000 Calorie diet


Cream together thoroughly butter and sugar.
Sift flour, measure, and sift with the baking powder, and salt.
Add dry ingredients to creamed mixture alternately with milk combined with vanilla beginning and ending with dry ingredients.
After each addition beat until smooth.
Finely grate chocolate.
Blend into batter.
Beat egg whites until foamy; add the 1/2 cup sugar, a tablespoon at a time; beat until stiff.
Carefully fold into batter.
Pour into three 8-inch round layer cake pans, or two 9-inch pans, greased and floured.
Bake in a moderate oven (350°) for 20 to 25 minutes, or until toothpick inserted in center comes out clean.
Cool slightly.
Turn layers out of pans; cool thoroughly on wire racks.
Frost between layers and on top and sides with this frosting: Beat together butter and egg yolks.
Blend powdered sugar into butter and egg mixture until smooth.
Melt chocolate chips in top part of double boiler.
Add water and stir until smooth.
Pour over top of cake, allowing a small amount to drip down sides of cake.