INGREDIENTS:Cake:
1 lb., 4 oz. cake flour
3 lbs. granulated sugar
9 oz. cocoa
1 ¼ oz. baking soda
½ oz. baking powder
½ oz. salt
12 oz. eggs
28 oz. fresh-brewed coffee, cooled
28 oz.sour cream
14 oz. vegetable oil
1 oz. vanilla
Chocolate Malt Icing:
1 ½ cup egg whites
18 oz. granulated sugar
12 oz. powdered sugar, sifted
1 lb., 8 oz. unsalted butter, room temperature
12 oz. Sweetex Icing Shortening
6 oz. margarine, room temperature
2 oz. cocoa, sifted
1 oz. malt powder
1 oz. vanilla DIRECTIONS:For Cake: Preheat oven to 350°F. Sift together all dry ingredients into a 20 qt. mixing bowl and mix with a paddle attachment for 1 minute on first speed. Combine all liquid ingredients in a separate bowl and add to the dry ingredients all at once. Mix on first speed for 1 minute. Scrape bottom and sides of bowl. Mix for 4 minutes on second speed. Pour into a greased 9x21x2” hotel pan. Bake at 350°F for approximately 45 minutes, or until toothpick inserted in center of pan comes out clean.
For Chocolate Malt Icing: Heat egg whites and granulated sugar over a double boiler until sugar is dissolved and whites are warm. Do not overheat or you will set and cook egg whites. Place in 5 quart mixing bowl with whip attachment and whip at high speed until stiff peaks and full volume are achieved. Add powdered sugar slowly on low speed to incorporate. Increase speed to a medium setting and gradually add butter, Sweetex, margarine and vanilla. Scrape down sides and bottom of bowl. Continue to whip and gradually increase mixer speed. Icing may appear to separate in the beginning but will come together into a smooth and satiny appearance. Add cocoa and malt powder on low speed, scrape down and mix until thoroughly blended. Ice the cooled cake. SERVINGS:1 cakeFrom:Pastry chef Patricia J. Demski, Dottie’s Diner, Cleveland Heights, Oh
