Chocolate Cake


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. (5mL) vanilla extract
1-1/2 cups chocolate crumbs and curls
Chocolate cream

For 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

Cake Preparation:

1. Mix and sift together: flour, cocoa, baking powder and salt; set aside. 

2. Grease and flour two 9-inch (23 cm) molds.

3. Separate eggs, then place whites in one large bowl and yolks in other large bowl.

4. Preheat oven to 350º F (180º C).

5. 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.

6. Beat egg yolks until thick, then beat in 1-1/2 remaining sugar and vanilla extract.

7. Beat 1/3 cup skim milk into egg yolks mixture.

8. 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. 

9. Using a rubber scraper add egg yolks mixture to meringue; working with a light touch to keep the mixture fluffy.

10. Pour mixture into prepared molds.

11. Bake cakes 20 to 25 minutes or until toothpick comes out clean when inserted. 

12. Place on wire rack and cool for 5 minutes.Turn cake onto rack and cool completely.

13. Level the top of each cake and place on working table. Slice each cake on half (total 4 layers).

Cream Preparation:

1. Prepare chocolate pudding mix according to the package directions using only 1-1/4 cup milk. 

2. Add melted chocolate into warm pudding and chill at room temperature.
3. Mix together butter and icing sugar until fluffy.
4. Fold in prepared pudding when cool completely. Mix well and refrigerate at least 3 hours. 
5. Whip the cream and refrigerate. Add whipped cream to chocolate cream and mix carefully.Refrigerate cream at least 30 min. before use.

To decorate cake as pictured:

1. Spread filling between layers and on top of each layer.
2. Cover the sides of the cake with filling and sprinkle the sides with chocolate crumbs.

3. Attach mushroom meringues on the top of the cake and decorate with chocolate curls.

Real Cooking

Did You Know?
Cereals, which is the term applied to the edible seeds of certain grains, originated with the civilization of man. When man lived in a savage state, he wandered about from place to place and depended for his food on hunting and fishing; but as he ceased his roaming and began to settle in regions that he found attractive, it was not long before he became aware of the possibilities of the ground about him and realized the advantage of tilling the soil as a means of procuring food.

The cultivation of the soil for the production of food may be considered as one of the first steps in his civilization. Among the foods he cultivated were grains, and from the earliest times to the present day they have been the main crop and have formed the chief food of people wherever it is possible to produce them.

The grains belong to the family of grasses, and through cultivation their seeds, which store the nourishment for the growth of new plants, have been made to store a sufficient amount of nourishment to permit man to collect and use it as food. The name cereals was derived from the goddess Ceres, whom the Romans believed to be the protector of their crops and harvests. Numerous grains are produced, but only eight of these cereals are used extensively as food, namely, wheat, corn, oats, rice, barley, rye, buckwheat, and millet.

Cereals contain seven or eight of the minerals required in the diet. Such a variety of minerals is sure to be valuable to the human body, as it is about one-half of the whole number required by the body for its maintenance. Since  much of the mineral matter lies directly under the coarse outside covering, some of it is lost when this covering is removed. For this reason, the grains that remain whole and the cereal products that contain the entire grain are much more valuable from the standpoint of minerals than those in which the bran covering is not retained.

If a sufficient percentage of minerals is secured in the diet from vegetables, fruits, and milk, it is perhaps unnecessary to include whole cereals; but if the diet is at all limited, it is advisable to select those cereals which retain the original composition of the grain.