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Ingredients
| eggs: 3 (large//separated) |
| granulated sugar: 1 1/2 cups |
| cake flour: 1 1/2 cups |
| baking soda: 3/4 tsp |
| salt: 3/4 tsp |
| unsweetened cocoa powder (sifted): 1/2 cup |
| vegetable oil: 1/2 cup |
| 2% milk: 1 cup |
| water: 1 1/2 cups |
| granulated sugar: 1 cup |
| salt: 1/4 tsp |
| salted butter: 1/4 cup |
| unsweetened cocoa powder (sifted): 1/2 cup |
| cornstarch: 1/2 cup |
| water: 1/2 cup |
Dobash Cake
Credit: Food.com
User rating:
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Prep Time
10 min -
Cook Time
45 min -
Servings
14 serving(s)
Tags
- For the Cake: Preheat oven to 350°F.
- Line 2 - 8-inch round pans with parchment or waxed paper.
- Beat egg whites until frothy.
- Gradually beat in 1/2 cup of sugar.
- Beat egg whites until stiff.
- Sift dry ingredients together.
- Make a well in the flour mixture; add vegetable oil and half of the milk.
- Beat until well blended, medium speed.
- Add remaining milk and egg yolks.
- Beat until smooth.
- Fold in the egg whites.
- Pour into prepared pans.
- Bake for 30-35 minutes.
- Cool and slice each layer in half, horizontally, to make 4 layers.
- Frost with Dobash frosting.
- For the Frosting: Combine first four ingredients and bring to a boil.
- Sift the cocoa and cornstarch together to get the lumps out and combine with the remaining 1/2 cup water.
- Add to the boiling mixture. Bring to a boil again, cool slightly, and then frost. (Don't let it get too cool, or it will 'set' in the pot!) This is a nice frosting, it's very smooth, and once it sets, you can't even ding it up and make it ugly! - - - - - - - - - - - - - - - - - -.