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, 1962Fri11 JulyOrdinary TimeMemorial of St. Benedict, Abbot
Today is the Memorial of St. Benedict (480-547), who was born at Nursia in Umbria in about 480 and was sent to Rome to be educated, but soon left the world to live a solitary life at Subiaco. After living in a cave in the mountains for two years as a hermit, he had acquired such a reputation that disciples…
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