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My review
Chocolate Pinwheel Cake
Dianne
"This cake has chunks of dark chocolate in a pinwheel shape after baking. Frosting is not necessary - it has a rich fluffy chocolate filling. The best! From my mom's mom."
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Ingredients
servings 497Original recipe yields 12 servings (1 - 9 inch four layer cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line two 9 inch pans with parchment paper. Cut 9 inch circles, so bottoms will be smooth. Springform pans are preferred.
- Melt 2 squares chocolate in saucepan over low heat. Set aside.
- In a medium bowl, sift together cake flour, 1 1/2 cup sugar, baking powder, 1 teaspoon salt and soda.
- In a large bowl, with electric mixer, blend 1/2 cup shortening, 1 1/4 cup evaporated milk and 1 teaspoon vanilla. Add flour mixture and beat with mixer 2 minutes at medium speed.
- Add 2 eggs and mix until eggs are just blended. Add the melted 2 squares of chocolate (drizzle in while blending). Beat 1 minute at medium speed. Divide batter into two 9 inch pans.
- Melt remaining 2 squares of unsweetened chocolate. Drizzle melted chocolate in ring shape onto batter, about 1 to 2 inches from edge. Using a butter knife or thin spatula, swirl chocolate into pinwheel pattern with a large circular motion. Don't swirl too much as you want chunks to remain. Press knife or spatula all the way to bottom of pan as you swirl.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool completely.
- To make the filling: Melt 1 square of chocolate. In a large bowl, combine 2/3 cup shortening, 1/3 cup sugar, 1/4 cup evaporated milk 1/4 teaspoon salt, 1 teaspoon vanilla and water. Add melted chocolate and beat on high speed for 10 minutes.
- Using a long serrated knife, divide each cooled cake into 2 layers. Spread filling between layers. Use prettiest pinwheel layer as top layer.
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Reviews
Read all reviews 1010 Ratings
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Most helpful positive review
8/15/2010
There is a mistake in this recipe! It should be 2 teaspoons (tsp) of baking powder, not tablespoons. Maybe that is why some people have complained about the texture of the cake... I make this...
Most helpful critical review
11/28/2005
Something is wrong with this recipe. My grandmother use to make this cake. It was a favorite. I didn't have her original recipe, so I looked on the internet to make it. I made this recipe, b...
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8/15/2010
There is a mistake in this recipe! It should be 2 teaspoons (tsp) of baking powder, not tablespoons. Maybe that is why some people have complained about the texture of the cake... I make this...
11/28/2005
Something is wrong with this recipe. My grandmother use to make this cake. It was a favorite. I didn't have her original recipe, so I looked on the internet to make it. I made this recipe, b...
8/20/2001
we have been making Pinwheel Cake for Walker family special occasions for almost 50 years, my mom got the recipe from a magazine. Serve it really cold, in small servings. The bits of bitter ch...
9/17/2009
This has also been a favorite in our family. But we lost the recipe from the original chocolate wrapper. I've made the cake before from a hand-me-down hand-written recipe with uneven success....
9/15/2005
Wow, this cake is for real chocolate lovers. Very chocolatey! It has a fine old-fashioned texture (not greasy like cake-mix cakes) and holds together really well, considering you have to slice i...
8/16/2008
This cake has been our family favorite since my Mom started making it 40 years ago. Now my Dad, my sister, my daughter and I all make it for special occasions. The little chips of unsweetened ch...
12/28/2001
Looked like a good cake recipe but was very dissapointed. The cake was dry and the filling was much too sweet. Other problems were the pinwheel design was hard to see and there were no chocolate...
5/17/2000
This is a great recipe! My friend, Karen, gave it to me, and everyone loves it. Well worth the effort!