Hungarian Chocolate Cake Hungarian Chocolate Cake

Author: Canadian Living

Mary Seldon ices the top and sides of this light chocolate cake – it's also a favourite with the Seldon family for birthdays, too – with lustrous butter cream. She uses the same butter cream for Pishingertorte, a layered torte her grandchildren often request. In kosher households, the butter in the icing would be replaced by hard margarine.

  • Portion size 10 servings




In large bowl, beat egg whites until stiff peaks form. In separate bowl, beat egg yolks with sugar for about 3 minutes or until light and thickened; beat in cocoa and flour until combined. Fold in egg whites, in 4 additions, until combined.

Pour into waxed paper–lined 13- x 9-inch (3.5 L) metal cake pan. Bake in centre of 350°F (180°C) oven for 35 to 40 minutes or until top springs back when lightly touched. Let cool on rack for 10 minutes. Loosen edges with knife. Turn out onto rack; peel off paper. Let cool completely.

Icing: Meanwhile, beat butter with egg until fluffy. Beat in icing sugar and cocoa,
2 tbsp (25 mL) at a time, until smooth. Beat in rum.

Cut cake in half lengthwise down centre. Set half on flat serving plate; spread top with half of the icing. Sandwich with remaining half; spread top with remaining icing. Run fork through icing to decorate. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Nutritional facts Per Serving: about

  • Sodium 68 mg
  • Protein 5 g
  • Calories 299.0
  • Total fat 23 g
  • Cholesterol 200 mg
  • Saturated fat 13 g
  • Total carbohydrate 20 g


  • Iron 6.0
  • Folate 6.0
  • Calcium 2.0
  • Vitamin A 24.0
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Hungarian Chocolate Cake