Rating: 4.5 stars 4.3
29 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

Erma Fox of Memphis, Missouri suggests baking this beautifully high, rich sponge cake for a special dessert.

Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
ICING:

Directions

Instructions Checklist
  • In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a mixing bowl, combine flour, sugar, baking soda and salt. Add oil, egg yolks, vanilla and cocoa mixture; beat until smooth. In another mixing bowl, beat egg whites and cream of tartar until stiff peaks form; gradually fold into egg yolk mixture. Pour into an ungreased 10-in. tube pan. Bake on lowest rack at 325 degrees F for 60-65 minutes or until cake springs back when touched. Invert pan to cool; remove cake from pan.

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  • For icing, melt butter in medium saucepan. Remove from heat; stir in sugar, chocolate and vanilla. Stir in enough water until desired consistency; drizzle over cake. Sprinkle with nuts.

Nutrition Facts

355 calories; protein 5.1g; carbohydrates 51.9g; fat 15.5g; cholesterol 91.5mg; sodium 299.9mg. Full Nutrition
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