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:
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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, 1962Fri21 March
Today’s first reading and Gospel draw a parallel between Joseph, sold into slavery by his brothers and Jesus, the well-beloved Son of the Father, put to death by the religious leaders of the Jews. Together with the prediction of the passion there is here the condemnation of the wicked servants of God whose proud…
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