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Catholic Recipe: Confessors’ Light Chocolate Cake

    INGREDIENTS

  • 1 cup (6 oz.) semi-sweet chocolate morsels
  • 1/2 cup margarine or butter
  • 1 cup sugar
  • 2 egg yolks
  • 1 whole egg
  • 2 cups cake flour
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 cup milk
  • 2-8" greased cake pans
  • Frosting
  • flour
  • sugar
  • egg yolks
  • whole eggs  baking powder
  • baking soda
  • salt
  • milk
  • butter or margarine  
  •  
  • Details

  • Prep Time: N/A
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Light chocolate cake is an American favorite. This cake uses semi-sweet chocolate morsels, the kind used in chocolate chip cookies. Semi-sweet chocolate bits make an attractive beading around the edge of a white frosting.

DIRECTIONS

Melt chocolate morsels over hot (not boiling) water. Cream margarine or butter; add sugar gradually, creaming thoroughly. Add egg yolks and whole egg, one at a time, beating well. Sift together cake flour, baking soda, salt, and baking powder. Sift again. Add alternately to the creamed mixture with milk. Stir in melted chocolate. Turn into 2 eight-inch greased pans, two inches deep. Bake in a moderate oven, 350°, for 35 minutes. Cool. Frost with Seven-minute frosting or with boiled frosting. Garnish with additional semi-sweet chocolate morsels.

Chocolate "Cake-Mate" may be used to add the name of a child's patron to the cake.

Recipe Source: My Nameday — Come for Dessert by Helen McLoughlin, The Liturgical Press, Collegeville, MN, 1962
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