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All About Baking

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Submitted By Quennzzel
Words 4566
Pages 19
Vanilla-Nutmeg Pound Cake | Prep 25 min. | Cook 65 min. | Ready In 90 min. | 1cake | | |

-------------------------------------------------
Ingredients
4 | cups | cake flour | | 2 | teaspoons | baking soda | | 1 | teaspoon | salt | | 1 | teaspoon | nutmeg | ground | 1 | cup | butter | , softened | 2 | cups | sugar | granulated | 2 | large | eggs | | 1 | tablespoon | vanilla extract | | 2 | cups | buttermilk | or sour cream | 1 | x | powdered sugar | for dusting* |
-------------------------------------------------
Directions
1. Butter and flour a 12-cup tube pan. Preheat oven to 350 degrees F.
Sift flour, baking soda, salt, and nutmeg together.
2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg is added.
Stir in vanilla.
3. Stir half of the sifted flour mixture into the butter-sugar mixture.
Add 1 cup of the buttermilk. Add the other half of the flour mixture, then the remaining buttermilk.
4. Pour batter into prepared tube pan and bake until a wooden skewer inserted 2 inches from edge comes out clean (about 1 hour and 5 minutes).
Cool cake in pan 10 to 15 minutes; invert onto a cooling rack, remove pan, and cool completely before serving.
Transfer to a serving plate.
Dust with confectioners' sugar.

Cherry Loaf Pound Cake

Total Time: 2 hrs 10 mins
Prep Time: 30 mins
Cook Time: 1 hrs 40 mins

Ingredients:
Yield:
1loaf cake Units: US | Metric
2 cups flour or 2 1/4 cups cake-and-pastry flour
1/2 teaspoon salt
1 cup glace cherries, quartered
1 cup butter (you could use margarine, but tastes best with butter)
1 cup sugar
4 eggs
2 teaspoons almond extract
Directions:

1Combine flour and salt.
2Stir well to blend.
3Mix 1/2 cup flour mixture with cherries.
4Cream butter and sugar together until light and fluffy, I use a high speed on my mixer till it is REAL fluffy.
5Add eggs 1 at a time, beating well after each addition.
6Add remaining flour gradually.
7Stir in extract and floured cherries, mixing until well blended.
8Spread in greased loaf pan.
9(I use a veg. spray).
10Bake at 300DegreesF for 90-100 minutes, or until toothpick inserted in center comes out clean.
11Don't be concerned if cake cracks on top, it is supposed to.

turtle cake

| * 1Servings: 16
Prep Time: 30 mins ingredients Cake: * -------------------------------------------------
1 egg * -------------------------------------------------
2/3 cup vegetable oil * -------------------------------------------------
1 cup buttermilk * -------------------------------------------------
2 cups all-purpose flour * -------------------------------------------------
1 3/4 cups sugar * -------------------------------------------------
1/2 cup unsweetened cocoa powder * -------------------------------------------------
1 tablespoon baking soda * -------------------------------------------------
1 teaspoon salt * -------------------------------------------------
1 cup hot brewed coffee
Topping:
* -------------------------------------------------
1/3 cup milk * -------------------------------------------------
1 cup sugar * -------------------------------------------------

-------------------------------------------------
5 tablespoons unsalted butter * -------------------------------------------------
1 1/2 cups semisweet chocolate chips * -------------------------------------------------
1/2 cup prepared caramel topping * -------------------------------------------------
1 cup toasted pecans, crushed * ------------------------------------------------- (see Note) add ingredients to list directions Cake:
1.Heat oven to 350 F. Grease a 13 x 9 x 2-inch baking pan with nonstick cooking spray.
2.Combine egg, oil and buttermilk in a small bowl. In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Beat egg mixture into dry ingredients; continue beating until well blended. Slowly stir in the hot coffee.
3.Place mixture into prepared pan. Bake at 350 F for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Topping:

1.Mix sugar and milk in heavy saucepan until sugar is dissolved. Add butter and bring to a boil. Remove from heat. Place chocolate chips in a bowl; pour hot mixture on top. Stir until smooth.
2.Spread warm chocolate topping over cooled cake. Drizzle caramel topping over frosting; sprinkle with crushed pecans.

Blueberry Streusel Cake
Ingredients
Makes : 1 20x30cm cake * Cake * 125g plain flour * 125g wholemeal flour * 1 teaspoon bicarbonate of soda * 1/2 teaspoon sea salt * 1 egg, lightly beaten * 1 teaspoon vanilla extract * 115g butter, melted * 250ml buttermilk * 330g dark brown soft sugar * 225g blueberries * 70g flaked almonds for garnish (optional) * 150ml double cream, whipped for garnish (optional) * Streusel Topping * 110g dark brown soft sugar * 4 tablespoons caster sugar * 4 tablespoons porridge oats * 1 teaspoon ground cinnamon * 15g butter, melted Directions
Prep:25min › Cook:45min › Ready in:1hr10min 1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm tin. Mix together the plain flour, wholemeal flour, bicarbonate of soda and salt. Set aside. 2. Combine the egg, vanilla, 115g melted butter, buttermilk and 330g dark brown soft sugar in a bowl. Add the flour mixture and stir until combined. Gently fold in the blueberries. Pour batter into prepared tin. 3. To make the topping, combine 110g dark brown soft sugar, caster sugar, oats and cinnamon. Toss with 15g melted butter. Sprinkle the topping evenly over the cake batter. 4. Bake in the preheated oven for 45 to 50 minutes or until a skewer inserted into the cake comes out clean. Cool completely before serving. Serve garnished with whipped cream and almonds, if desired.

Black Forest Torte

Total Time: 53 mins

Prep Time: 20 mins
Cook Time: 33 mins

Ingredients:
1 (18 ounce) box chocolate cake mix
1 cup water (as directed on cake mix)
1/4 cup oil (as directed on cake mix)
2 -3 eggs (as directed on cake mix)
1 (21 ounce) can cherry pie filling, drained and chilled, reserving 1/2 cup of sauce
1 (6 ounce) package semi-sweet chocolate chips
1 (14 ounce) can condensed milk
1/2 teaspoon almond extract
Directions:
1Preheat the oven to 350 degrees.
2Prepare and bake cake mix as package directs for two 9 inch round layers.
3Remove from pans, cool thoroughly.
4In a saucepan, over medium heat, melt chips and condensed milk, cook until mixture thickens.
5Cool chocolate mixture for 20 minutes.
6Combine cherries, cherry sauce, and almond extract.
7For a layered torte, place one layer on a serving plate.
8With a sharp knife, remove crust from top layer to within 1/2 inch of edge.
9Top this layer with half of the chocolate and cherry mixtures.
10Place other layer over this layer and add the remaining chocolate and cherry mixtures.

FOAM TYPE
Red Devil's Food Cake

By Happy Hippie
Added January 07, 2007 | Recipe #203780
Categories: Cakes Dessert Chocolate More
Recipe
Ratings & Reviews(1)
Photos(0)
This recipe has no photos
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Total Time:
Prep Time:
Cook Time:
50 mins
20 mins
30 mins
Happy Hippie's Note:
This is the best chocolate cake recipe I've ever discovered bar none. I've been making this cake to rave reviews since 1966. Give it ...
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Ingredients:

Servings:
10
Units: US | Metric
1/2 cup shortening
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla
1/3 cup cold water
1/2 cup cocoa
2 1/2 cups sifted flour
1 cup cold water
3 egg whites
3/4 cup sugar
1 1/2 teaspoons baking soda
1/3 cup cold water
Directions:

1
Prepare greased baking pans. Preheat oven to 350 degrees. Baking time is 30 minutes. Time will vary depending on size of pans or muffin cups used.
2
Stir shortening to soften.
3
Gradually add 1 cup sugar, creaming together until light and fluffy.
4
Add salt and vanilla. Combine mixture.
5
Add flour alternately with 1 cup cold water, beginning and ending with flour. Beat after each addition.
6
Beat egg whites till soft peaks form; gradually add 3/4 cup sugar beating until stiff peaks form. Fold into batter.
7
Dissolve baking soda in 1/3 cup cold water; stir into batter mixing thoroughly.
8
Pour batter into prepared baking pans.

Dutch-Chocolate Angel Cake
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Randy Mayor; Lydia DeGaris-Pursell * * * *
The secret to a perfect angel food cake lies in beating the egg whites and then stabilizing them with cream of tartar. Dutch-process cocoa has nothing to do with the Netherlands but refers to a process in which the cocoa is "dutched," or alkalized, resulting in a more mellow and full-bodied cocoa. Though the regular variety can be used, Dutch-process cocoa gives the sauce a subtle richness. Use an ungreased tube pan so the egg whites in the batter will cling to the sides and "climb" as the cake bakes.
Worthy of a special occasion
Rate and Review | Read Reviews (1)
Yield: 12 servings (serving size: 1 cake slice and about 1 1/2 tablespoons sauce)
Recipe from
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Nutritional Information
Amount per serving * Calories: 227 * Calories from fat: 8% * Fat: 2g * Saturated fat: 1.2g * Monounsaturated fat: 0.4g * Polyunsaturated fat: 0.1g * Protein: 5.9g * Carbohydrate: 48.7g * Fiber: 2g * Cholesterol: 0.0mg * Iron: 1.5mg * Sodium: 113mg * Calcium: 27mg
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Ingredients * Print * -------------------------------------------------
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Add to eCookBookLearn more * 1 cup sifted cake flour * 1 1/2 cups sugar, divided $ * 1/4 cup Dutch-process cocoa * 1/4 teaspoon ground cinnamon * 12 large egg whites * 1 teaspoon cream of tartar * 1/4 teaspoon salt * 2 teaspoons vanilla extract * 1 1/2 teaspoons fresh lemon juice * 1/2 teaspoon almond extract * Dark Cocoa Sauce
Preparation
1. Preheat oven to 325°. 2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup sugar, cocoa, and cinnamon in a small bowl, stirring with a whisk. Beat egg whites in a large bowl with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time, folding in each portion. Fold in vanilla, juice, and almond extract. Spoon the batter into an ungreased nonstick 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. 3. Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan, and cool completely. Loosen the cake from sides of pan using a narrow metal spatula. Invert the cake onto plate. Cut into 12 slices using a serrated knife. Serve with Dark Cocoa Sauce. 4. (Totals include Dark Cocoa Sauce)

Kahlua Crunch Coconut Cake

By mary winecoff
Added March 23, 2006 | Recipe #161243
Categories: Cakes Dessert Coconut More
Recipe
Ratings & Reviews(2)
Photos(1)

Photo by Vicki in CT
1/1 Photo of Kahlua Crunch Coconut Cake
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Total Time:
Prep Time:
Cook Time:
55 mins
10 mins
45 mins mary winecoff's Note:
I found this recipe in our newspaper and stuck it on my bulletin board. When I cleaned it off I saw that I hadn't made this yet so I w ...
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Ingredients:

Servings:
16
Units: US | Metric
1/2 cup semi-sweet chocolate chips
1/2 cup pecan pieces
1 (18 ounce) box yellow cake mix
1 cup Kahlua
1/3 cup half-and-half
1/4 cup half-and-half
1 large egg
1/2 cup egg substitute
1/2 cup sweetened flaked coconut
Directions:

1
Preheat oven to 350°F
2
Coat the inside of a Bundt pan well with cooking spray.
3
Place chocolate chips and pecan pieces in a 2-cup measure and toss to blend.
4
Sprinkle in the bottom of the pan.
5
Combine cake mix, Kahlua, half and half (combined), egg and egg substitute in a large mixing bowl.
6
Beat on low speed with electric mixer for about 30 seconds.
7
Scrape sides of bowl and beat on medium speed for 2 minutes.
8
Scrape bowl occasionally.
9
Stir in coconut and pour batter into prepared pan.
10
Bake until toothpick inserted in center comes out clean (about 40-45 minutes).
11
Cool completely.

Mardi Gras King Cake
Read Reviews (194)
"The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party. Make sure to buy a new small plastic baby so you can get the full effect from this cake! Sprinkle with purple, green and gold sugar, or decorate with whole pecans and candied cherries. Note: Be sure to tell everyone to inspect their piece of cake before they begin eating it. To be extra careful, use a plastic toy baby that is too large to swallow, or hide an orange wedge or 3-4 pecan halves inside the cake (avoid items that may hurt someone's teeth) and then simply place the honorable toy baby outside on the top of the cake for all to see and adore!" — Jo

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Original recipe makes 2 cakesChange Servings * PASTRY: *
1 cup milk *
1/4 cup butter *
2 (.25 ounce) packages active dry yeast *
2/3 cup warm water (110 degrees F/45 degrees C) *
1/2 cup white sugar *
2 eggs *
1 1/2 teaspoons salt *
1/2 teaspoon freshly grated nutmeg *
5 1/2 cups all-purpose flour * * FILLING: *
1 cup packed brown sugar *
1 tablespoon ground cinnamon *
2/3 cup chopped pecans *
1/2 cup all-purpose flour *
1/2 cup raisins *
1/2 cup melted butter * * FROSTING: *
1 cup confectioners' sugar *
1 tablespoon water
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Directions
1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes. 2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. 3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half. 4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper. 5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly. 6. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes. 7. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

Nobby Apple Cake

By Betty Bel
Added December 14, 2008 | Recipe #343600
Categories: Cakes Dessert Apple More
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Total Time:
Prep Time:
Cook Time:
1 hrs 15 mins
15 mins
1 hrs
Betty Bel's Note:
A tasty quick apple cake, that taste great. I truly love this recipe.
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Ingredients:

Servings:
9
Units: US | Metric
3 tablespoons margarine
3 eggs
1/2 cup oil
5 medium apples (peeled and sliced)
1/2 cup walnuts
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups flour
Directions:

1
Mix liquid ingredients together in mixing bowl.
2
Add apples, then add spices, flour, and sugar.
3
Mixture will be quite thick.
4
Pour into greased 8x8 baking dish, or pan.
5
Bake at 350°, for 60 minutes, or until
6
Toothpick inserted comes up clean.
7
Serve either hot or warm, with ice cream,.
8
whipped cream, or plan.

UNSHORTENED CHIFFON CAKE
Burnt Sugar Chiffon Cake
Read Reviews (9)
7
"A caramel-flavored chiffon cake." — Ellen

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* All about Cream
Original recipe makes 1 9- or 10-inch tube cakeChange Servings *
1 cup white sugar *
1/2 cup boiling water *
2 cups sifted all-purpose flour *
1 1/2 cups white sugar *
3 teaspoons baking powder *
1 teaspoon salt *
1/2 cup vegetable oil *
7 egg yolks *
1/4 cup water *
1 teaspoon vanilla extract *
1 cup egg whites *
1/2 teaspoon cream of tartar
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Directions
1. To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water. 2. Preheat oven to 325 degrees (165 degrees C). 3. Sift together into mixing bowl the flour, 1 1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth. 4. Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan. 5. Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.
Famous Wesson Chiffon Cake

no photos shared yet Recipe Rating: | 1 Rating | Category: | Cakes |
Ingredients
FOR THE CAKE | 2 | eggs, separated | 1 1/2 c | sugar | 2 1/4 c | cake flour, sifted | 3 tsp | baking powder | 1 tsp | salt | 1/2 c | wesson veg. oil | 1 c | milk | 1 1/2 tsp | vanilla extract | ORANGE FILLING | 3 Tbsp | cornstarch | 1/2 c | sugar | 2 c | orange juice | 1 small can(s) | mandarin orange sections, drained | ICING | 2 c | confectioners' sugar, sifted | 4-5 Tbsp | milk | 1 tsp | vanilla extract | 4-5 Tbsp | grated orange peel |
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Chilly Butt
Well Seasoned
Detroit, MI (Pop. 713,777) chillybb Member Since Dec 2012

Chilly's Notes:

Another oldie, but goodie, from gram's ziplock bag. My gram used to make this for only very special occasions. I don't know if I'll wait for a special occasion, or just for cake's sake, we'll see! Enjoy~

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Directions
1 For Cake - Heat oven to 350. Lightly oil and flour two 8 or 9 inch cake pans. In a small bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar, beating till egg whites are very stiff.
2
In a medium size bowl, sift together, remaining sugar, flour, baking powder and salt. Add Wesson oil, half the milk, vanilla and beat one minute. Add remaining milk, egg yolks and beat another minute more. Fold in egg whites, gently as not to deflate the whites.
3
Pour batter into prepared cake pans and bake for 30-35 minutes and a tooth pick comes out clean. Let cake cool in pan for about 5 minutes. Run a butter knife inside of the cake pan. Turn cake out on wire rack, cool completely.
4
For Orange Filling - In a medium sauce pan, blend cornstarch with 1/2 cup of sugar; add 2 cups orange juice and mix. Cook over medium heat till thick. Cool; fold in 1 cup of orange sections, drained.
5
For Icing - Sift confectioners sugar into a medium size bowl. Add 4-5 tablespoons of milk, vanilla and blend.
6
Assemble cake with orange filling between cake layers. Drizzle icing over top and sides of cake. Decorate with grated orange peel. I would mix the orange peel with a bit of granulated sugar. It'll make the cake sparklie and the orange peel sweeter. Enjoy~Lemon Glazed Orange Chiffon Easter Cake

By Shirl (J) 831
Added August 28, 2006 | Recipe #183410
Categories: Easter Holiday < 60 mins More
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Total Time:
Prep Time:
Cook Time:
1 hrs
20 mins
40 mins
Shirl (J) 831's Note:
This recipe is on WITN tv.
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Ingredients:

Yield:
1
cake Units: US | Metric
2 1/4 cups flour
2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 eggs, separated
1 tablespoon orange zest
3/4 cup orange juice
1/2 cup vegetable oil butter confectioners' sugar lemon juice
Directions:

1
Mix flour, 1 1/2 cups sugar, baking powder and salt together, set aside. In another bowl whisk together yolks, orange zest, orange juice and oil.
2
In a bowl add flour mixture to wet ingredients and mix on low until smooth. Beat egg yolks and the rest of the sugar til stiff peaks from. Fold egg whites into cake mixture.
3
Pre-heat oven to 325 degrees, lightly oil and flour the cake pan then pour in mixture or you could oil the pan, and put down wax paper. Bake for 35 to 45 minutes until golden brown. Let cool and then drizzle icing over the cake.
4
Icing:.
5
Melt 9 tablespoons of butter.
6
Add 2 1/4 cups confectioners sugar to 4 1/2 tablespoons hot water.
7
Then mix in butter and 5 1/2 tablespoons lemon juice.
8
Mix together until very smooth

Lovelight Cake (2 Egg Chiffon) Recipe by CookEatShare Cookbook

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Top of Form * Current rating: 0.0 * 1 * 2 * 3 * 4 * 5 * 6 * 7 * 8 * 9 * 10
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0 votes | 38 views
0 reviews | 0 comments Ingredients
Top of Form
Number of servings

Bottom of Form
Cost per recipe $2.58 view details * 2 1/4 c. flour, sifted * 3 teaspoon baking pwdr * 1 teaspoon salt * 1 1/2 c. sugar * 1/3 c. Wesson oil * 1 c. lowfat milk * 1 1/2 teaspoon vanilla * 2 large eggs, separated
Directions
1. Beat egg whites till frothy. Gradually beat in 1/2 cup sugar. Beat till stiff and glossy.Sift dry ingredients in another bowl. Add in the Wesson oil and 1/2 cup lowfat milk and vanilla. Beat 1 minute at medium speed, then add in the remaining lowfat milk and egg yolks. Beat 1 minute more and mix in egg whites. Pour into prepared pans. Bake at 350 degrees layers 30 to 35 min; oblong 40 to 45 min. For cupcakes bake at 400 degrees for 18 to 20 min.

Marble Chiffon Cake Recipe * * * * * * Read Reviews(2)

This confection's a proven winner—it earned LuAnn Heikkila a blue ribbon and was named Division Champion at the county fair in her hometown of Floodwood, Minnesota! "It's our favorite," she adds. "I'm the third generation in the family to make it."—LuAnn Heikkila, Floodwood, Minnesota
Get more recipes inTaste of Home Magazine.
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TOTAL TIME: Prep: 15 min. + standing Bake: 1 hour + cooling
YIELD: 12-16
Ingredients
* -------------------------------------------------
7 Eggland's Best Eggs, separated * -------------------------------------------------
2 ounces unsweetened chocolate * -------------------------------------------------
1-3/4 cups sugar, divided * -------------------------------------------------
1/4 cup hot water * -------------------------------------------------
2 cups all-purpose flour * -------------------------------------------------
2 teaspoons baking powder * -------------------------------------------------
1 teaspoon salt * -------------------------------------------------
1/4 teaspoon baking soda * -------------------------------------------------
3/4 cup water * -------------------------------------------------
1/2 cup canola oil * -------------------------------------------------
2 teaspoons vanilla extract * -------------------------------------------------
1/2 teaspoon cream of tartar * -------------------------------------------------
FROSTING:
* -------------------------------------------------
4 ounces semisweet chocolate * -------------------------------------------------
1 tablespoon butter * -------------------------------------------------
7 tablespoons heavy whipping cream * -------------------------------------------------
1 teaspoon vanilla extract * 1-1/2 cups confectioners' sugar
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Directions
1. -------------------------------------------------
Let eggs stand at room temperature for 30 minutes. In a small saucepan, melt unsweetened chocolate over low heat. Add 1/4 cup sugar and hot water; mix well and set aside. 2. -------------------------------------------------
In a large bowl, combine the flour, baking powder, salt, baking soda and remaining sugar. Whisk together the egg yolks, water, oil and vanilla; add to flour mixture and beat until moistened. Beat for 3 minutes on medium speed; set aside. 3. -------------------------------------------------
In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Divide batter in half; gradually fold chocolate mixture into one portion. 4. -------------------------------------------------
Alternately spoon the plain and chocolate batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert cake; cool completely. Run a knife around sides and center tube of pan; remove cake to serving plate. 5. For frosting, melt semisweet chocolate and butter in a small saucepan over low heat. Stir in cream and vanilla. Remove from the heat; whisk in confectioners' sugar until smooth. Immediately spoon over cake. Yield: 16 servings.…...

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