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60 minutes
Prep: 15 minutes
Cook: 45 minutes
856 calories per serving view nutrition facts
6 servings
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| 1 | cup | butter | |
| 2 | cups | sugar | |
| 3 | large | eggs | separated |
| 3 | ounces | chocolate unsweetened | melted |
| 1/2 | package | yeast, active dry | |
| 1/4 | cup | water | lukewarm |
| 1 | cup | milk | |
| 2 3/4 | cups | cake flour | sifted |
| 1 | teaspoon | salt | |
| 1 | teaspoon | baking powder | |
| 1 | teaspoon | baking soda | |
| 3 | tablespoons | water | hot |
| 1 | teaspoon | vanilla extract |
Preheat oven to 350 degrees F.
Grease and flour two 9 inch round pans.
Dissolve yeast with 1 teaspoon sugar in 1/4 cup warm water.
Dissolve baking powder in 3 tablespoons hot water.
Sift flour, baking powder and salt.
Cream butter and sugar.
Add yolks, chocolate and yeast.
Mix well.
Add flour mixture alternately with milk.
Add baking soda mixture and vanilla.
Beat until smooth.
Fold in stiffly beaten egg whites.
Pour into prepared pans.
Bake for 45 minutes.
| % Daily Value* | |
| Total Fat 39.0g | 60% |
| Saturated Fat 23.0g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 758mg | 32% |
| Total Carbohydrate 121.0g | 40% |
| Dietary Fiber 3.0g | 10% |
| Sugars 69.0g | |
| Protein 11.0g | 22% |
| Vitamin A | 23% | Vitamin C | 0% | |
| Calcium | 10% | Iron | 37% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is a wonderful cake recipe. Actually this is the first diabetic cake recipe that I could get to achieve the proper cake texture with. This cake is very moist, especially with the raisins in it. I have adapted it to make a chocolate cake using this recipe as a base, adding cocoa. It turned out good as well.
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
