Wisconsin Chocolate Cake Recipe
Ingredients
| Cocoa dutch | 3/4 Cup (16 tbs), Processed | |
| Sugar | 1 3/4 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| Milk | 1/2 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| Whole egg | 1 | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Glossy Chocolate Frosting | ||
| Candied violets | ||
| Green leaves | 4 , candied | |
Directions
Mix in saucepan cocoa, 3/4 cup sugar, 1 egg yolk, and milk.
Cook over low heat, stirring to prevent sticking; cool.
Cream butter until soft.
Gradually add remaining 1 cup of sugar, beating until well blended.
Add remaining 2 egg yolks and 1 whole egg; mix well.
Stir in sifted dry ingredients alternately with sour cream.
Add vanilla and cocoa mixture.
Fold in the 3 egg whites which have been beaten until stiff but not dry.
Pour into three 8-inch layer pans, lined on the bottom with wax paper.
Bake in preheated moderate oven (350°F.) for 30 to 35 minutes.
Turn out on racks and peel off paper.
Cool, and frost top and sides of cake with Glossy Chocolate Frosting.
Decorate with violets and leaves.
Cook over low heat, stirring to prevent sticking; cool.
Cream butter until soft.
Gradually add remaining 1 cup of sugar, beating until well blended.
Add remaining 2 egg yolks and 1 whole egg; mix well.
Stir in sifted dry ingredients alternately with sour cream.
Add vanilla and cocoa mixture.
Fold in the 3 egg whites which have been beaten until stiff but not dry.
Pour into three 8-inch layer pans, lined on the bottom with wax paper.
Bake in preheated moderate oven (350°F.) for 30 to 35 minutes.
Turn out on racks and peel off paper.
Cool, and frost top and sides of cake with Glossy Chocolate Frosting.
Decorate with violets and leaves.
Chef
