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
MethodIn 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