Chocolate Triangle Cake
|Eggs||4 , separated|
|Sugar||3⁄4 Cup (12 tbs), divided|
|Vanilla extract||1 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Chocolate frosting||1 Tablespoon (Use Satiny Variety)|
Grease bottom and sides of two 15 x 10 x 1 inch jellyroll pans with vegetable oil, and line with wax paper; grease and flour wax paper.
Beat egg yolks in a large bowl at high speed of an electric mixer until thick and lemon colored.
Gradually add 1/4 cup sugar to egg yolks, beating constantly.
Beat in vanilla.
Beat egg whites until foamy.
Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold beaten egg whites into yolk mixture.
Combine flour, baking powder, and salt; gently fold flour mixture, one third at a time, into egg mixture.
Spread batter evenly into prepared pans; bake at 400° for 5 minutes.
When cake is done, turn out onto wire racks to cool completely.
Peel off wax paper.
Stack the two layers on top of each other to allow even slicing.
Using a long serrated knife, slice layers crosswise into strips of the following widths: 3 1/2 inches, 3 inches, 2 1/2 inches, 2 inches, 1 1/2 inches, 1 inch, and 1/2 inch.
Spread one side of both of the 3 1/2 inch strips with a thin layer of Satiny Chocolate Frosting.
Top each strip with a 3 inch strip, keeping edges even on one lengthwise side.
Forming two stacks of strips, repeat spreading thin layers of frosting, and topping with successively smaller cake strips, keeping edges even, until all cake strips are used.
Turn stacks onto jellyroll pan, even edges down (layers now run vertical).
Cover cake stacks with aluminum foil, and place a weight (packages of cake or pancake mix) on the slanted side of each stack.
Refrigerate about 1 hour.
Remove weights and foil.
Spread a thin layer of frosting against the 3 1/2 inch side of one of the stacks, and join stacks to make a triangle.
Carefully transfer cake to serving platter using wide spatulas.
Spread remaining frosting over the cake.
Arrange crystallized violets down sides and peak of cake, if desired.
Slice with an electric knife.
Serving size: Complete recipe
Calories 1284 Calories from Fat 210
% Daily Value*
Total Fat 23 g36.1%
Saturated Fat 7.2 g35.9%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 1090.2 mg45.4%
Total Carbohydrates 234 g78%
Dietary Fiber 2.7 g10.7%
Sugars 160.9 g
Protein 35 g70%
Vitamin A 19.5% Vitamin C
Calcium 40% Iron 48.2%
*Based on a 2000 Calorie diet