Preheat oven to 375 degrees. Sift flour, cocoa, and 3/4 cup sugar together three times; set aside. Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes. Add vanilla, cream of tartar and salt. Gradually increase speed to medium while beating in remaining 3/4 cup sugar, 1 tablespoon at a time, 5 minutes. When sugar is incorporated, continue beating to stiff peaks, 2 minutes or more. Sift one-third of the dry ingredients over whites; fold in with rubber spatula. Repeat process two more times until just blended. Pour batter into ungreased 10-inch tube pan. Cut through batter to remove any large air pockets. Bake 40-45 minutes, until top springs back when gently pressed with fingertip. Invert pan onto funnel or bottle to cool. Remove from pan. This cake is fat free. Frost with your favorite frosting or use Christmas patterns to sift white powdered sugar on top.
Creamy Chocolate Almond Fondue
You will need Pound cake cubes, assorted fruit, cut into bite-size pieces for dipping.
2 7-ounce bars milk chocolate, broken into pieces
3 ounces white baking bar, chopped
1 7-ounce jar marshmallow creme
3/4 cup whipping cream, half-and-half or light cream
1/4 cup finely chopped toasted almonds
In a 3 1/2 or 4 quart crockery cooker combine milk chocolate,
white baking bar, marshmallow creme, cream, and almonds.
Cover; cook on low-heat setting for 2 to 2 1/2 hours or till chocolate melts.
Stir till smooth. If desired, stir in 3 tablesppons amaretto (optional).
To serve, spear cake cubes or fruit with fondue forks;
dip into chocolate mixture. Enjoy! Makes about 4 cups.
HEAVENLY FUDGE BARS
1/3 cup butter or margarine, softened and 3/4 cup sugar
2 eggs and 1 teaspoon vanilla extract
3/4 cup all-purpose flour and 3 tablespoons cocoa
1/2 teaspon baking soda and 1/4 teaspoon salt
1/2 cup chopped walnuts
Miniature marshamallows
Frosting (recipe follows)
Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Sift together flour, cocoa, soda, and salt in a medium mixing bowl; add to creamed mixture, stirring until well blended. Stir in walnuts. Pour batter into a well-greased 9-inch square baking pan. Bake at 350 degrees for 20 minutes. Remove from oven; top with marshmallows. Return to oven; bake an additional 5 minutes. Cool completely in pan. Spread with frosting. Cut into 2x1 inch bars. Yield: 3 dozen.
FROSTING
1/2 cup firmly packed brown sugar and 2 tablespoons cocoa
1/4 cup water and 1 1/2 cups sifted powdered sugar
3 tablespons butter and 1 teaspoon vanilla extract
Combine brown sugar, cocoa, and water in a medium saucepan;
bring to a boil, stirring constantly. Boil 2 minutes. Remove from heat;
stir in remaining ingredients. Beat until mixture is of spreading consistency.
Yield: frosting for one 9-inch square cake.
From: The Southern Heritage Cookbook
Strawberry Cake!!!
1/2 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 (1-ounce) bottle red liquid food coloring
1 teaspoon vanilla extract
2 1/2 cups sifted cake flour
2 tablespoons cocoa
1/4 teaspoon salt
1 cup nonfat buttermilk
1 tablespoon white vinegar
1 teaspoon balking soda
2 cups frozen (thawed) strawberries (chopped in food processor)
6 or 7 sliced fresh strawberries for garnish
1/2 cup chopped pecans for garnish
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Cream Cheese Frosting, recipe follows
Beat butter at medium speed with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs, one at a time, beating until blended after each addition. Stir in food coloring and vanilla, blending well. Combine sifted flour, salt, cocoa, set aside. Combine buttermilk, vinegar and soda in a 4-cup liquid measuring cup (mixture will bubble). Add flour mixture to butter mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low spped until blended after each addition. Add strawberries and beat at medium speed for two minutes. Pour batter into three greased and floured 8-inch round cakepans. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Spread Cream Cheese frosting between layers and on top of cake. Garnish with fresh strawberries and pecans.
Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup better, softened
- 1 (16-ounce) package powdered sugar, sifted
- 1 teaspoon vanilla extract
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Beat cream cheese and butter until creamy. Gradually add powdered sugar, beating at low speed until belnded; add vanilla, beating until blended. Yield: 3 1/2 cups.
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