Recipe Archives->Cakes->Dobosh Torte 02

Dobash Cake

3 large eggs, separated
1 1/2 cups sugar
1 1/2 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/8 cup unsweetened cocoa
3/8 cup vegetable oil
1 cup milk

1 1/2 cups water
1 cup sugar
1/4 teaspoon salt
1/4 cup butter
1/2 cup unsweetened cocoa
3/8 cup cornstarch
1/2 cup water

Preheat oven to 350 F.  Line 2 - 8" round pans with parchment or
waxed paper.  Beat egg whites until frothy. Gradually beat in 1/2
cup of sugar.  Beat egg whites until stiff. Sift dry ingredients
together. Make a well in the flour mixture; add vegetable oil and
half of the milk. Beat until well blended, medium speed. Add
remaining milk and egg yolks. Beat until smooth. Fold in the egg
whites. Pour into prepared pans. Bake for 30-35 minutes. Cool and
slice each layer in half, horizontally, to make 4 layers. Frost
with Dobash frosting.

Combine first four ingredients and bring to a boil. Sift the cocoa
and cornstarch together to get the lumps out and combine with the
remaining 1/2 cup water. Add to the boiling mixture. Bring to a
boil again, cool slightly, and then frost.  (Don't let it get too
cool, or it will 'set' in the pot!) 

Printable version: dobosh-torte02.txt.