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CHRISTMAS CHOCOLATE CAKE

CHRISTMAS CHOCOLATE CAKE
Christmas Chocolate Cake - perfect for holiday entertaining and really yummy. Real Cooking offers detailed recepis for these old time favorites. Nothing smells better than fresh baked cakes during the holiday season.
Ingredients:

2 cups (500 mL) all-purpose flour
1/2 cup unsweetened cocoa
2 tsp. baking powder
1/4 tsp. salt
6 eggs
2 cups (500 mL) sugar
1/3 cup (75 mL) skim milk
1 tsp. vanilla extract
1-1/2 cups chocolate crumbs and curls
Chocolate cream 
Mushroom Meringues 
 

CHOCOLATE CREAM:

1 cup (250 mL) butter or margarine (softened at room temperature)
1 cup icing sugar
1 Oetker Chocolate Pudding mix
1/2 cup semi-sweet chocolate; melted
1 cup whipping cream
 

  • Prepare chocolate pudding mix according to the package directions using only 1-1/4 cup milk.
  • Add melted chocolate into warm pudding and chill at room temperature.
  • Mix together butter and icing sugar until fluffy.
  • Fold in prepared pudding when cool completely.
  • Mix well and refrigerate at least 3 hours.
  • Whip the cream and refrigerate.
  • Add whipped cream to chocolate cream and mix carefully. 
  • Refrigerate cream at least 30 minutes before use.
Cake Mixture Preparation:
  • Mix and sift together: flour, cocoa, baking powder and salt; set aside.
  • Grease and flour two 9-inch (23 cm) molds.
  • Separate eggs, then place whites in one large bowl and yolks in other large bowl.
  • Preheat oven to 350 F (180 C).
  • Beat egg whites with an electric mixer at high speed until foamy. Beat in 1/2 cup of sugar, 1 tbsp. at a time until meringue forms soft peaks.
  • Beat egg yolks until thick, then beat in 1-1/2 remaining sugar and vanilla extract.
  • Beat 1/3 cup skim milk into egg yolks mixture.
  • Add sifted dry mixture all at once, then fold in. Using a rubber scraper or mixer (at very slow speed), turn batter over and over gently until flour is blended in completely.
  • Using a rubber scraper add egg yolks mixture to meringue; working with a light touch to keep the mixture fluffy.
  • Pour mixture into prepared molds.
  • Bake cakes 20 to 25 minutes or until toothpick comes out clean when inserted.
  • Place on wire rack and cool for 5 minutes.
  • Turn cake onto rack and cool completely.
  • Level the top of each cake and place on working table.
  • Slice each cake on half (total 4 layers).
To decorate cake as pictured:
  • Spread filling between layers and on top of each layer. 
  • Cover the sides of the cake with filling and sprinkle the sides with chocolate crumbs.
  • Attach mushroom meringues on the top of the cake and decorate with chocolate curls.
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