Chocolate Tweed Cake
Chocolate Tweed Cake is an impressive dinner. Made with 1/2 c. (1/4 lb.) butter, 1/2 c. sugar, 2 c. cake flour, sifted, 1 tbsp. baking powder and pinch of salt, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Finely grate chocolate.
Beat egg whites until foamy.
Add the 1/2 cup sugar, 1 tablespoon at a time.
Beat until stiff.
Set aside.
Cream together thoroughly butter and sugar.
Sift flour, baking powder and salt together.
Add dry ingredients to creamed mixture alternately with milk beginning and ending with dry ingredients.
After each addition, beat until smooth.
Blend chocolate into batter.
Carefully fold egg white mixture into batter.
Pour into 3 (8-inch) round cake pans or 2 (9-inch) pans. Bake at 350Β° for 20 to 25 minutes until toothpick in center comes out clean.
Cool slightly.
Turn layers out of pans.
Cool thoroughly on wire rack.
Frost with whipped cream.
Melt chocolate chips.
Stir water in until smooth.
Drizzle over cream, letting some drip down sides.
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