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READY IN:
2hrs 15mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat egg whites until soft peaks form.
  2. Gradually add 1/2 cup sugar, beating until very stiff peaks form.
  3. Sift together remaining dry ingredients into another bowl.
  4. Add oil, half the milk and vanilla.
  5. Beat 1 minute at medium speed.
  6. Add remaining milk and egg yolks.
  7. Beat 1 minute, scrape bowl.
  8. Gently fold in egg whites.
  9. Bake in two greased 9x 1.5-inch round pans in 350°F oven for 25 minutes.
  10. Cool 10 minutes and then remove from pans.
  11. Cool completely.
  12. Fill with cream filling.
  13. Frost with Chocolate Glaze.
  14. French Custard Filling: In saucepan, combine sugar, flour, cornstarch and salt. Gradually stir in milk.
  15. Cook and stir until mixture thickens and boils; cook and stir 2-3 minutes longer.
  16. Stir a little of hot mixture into egg yolk; return to hot mixture.
  17. Cook and stir until mixture just boils.
  18. Add vanilla; cool.
  19. Beat until smooth; fold in whipped cream.
  20. Chocolate Glaze: Melt chocolate and butter over low heat, stirring constantly.
  21. Remove from heat. Stir in confectioners' sugar and vanilla until crumbly.
  22. Blend in 3 tablespoons boiling water.
  23. Add enough water (about 2 teaspoons), a teaspoon at a time, to form medium glaze of pouring consistency.
  24. Pour quickly over top of cake; spread glaze evenly over top and sides.

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