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cocoa-sigh-cake recipe

Date:    Wed, 21 Jul 93 14:52:09 PDT
 From:    Jane Colman (jane@cse.lbl.gov)
 COCOA SIGH CAKE   (so called because it puffs up and then sinks)
 Slightly adapted and taken without permission from Sunset Magazine
 1 cup pastry flour                   1 1/4 cups sugar
 3/4 cup unsweetened cocoa            1 cup nonfat milk
 1 1/2 teaspoons baking powder         2 teaspoons vanilla
 1 1/2 teaspoons baking soda           6 large egg whites
   In a small bowl, mix flour, cocoa, baking powder, and baking soda.
 In a large bowl, beat 3/4 cup sugar, milk, and vanilla until well
 blended.  Stir in flour mixture and beat until evenly moistened.
   In another large bowl, using clean, dry beaters, whip egg whites on
 high speed until frothy; gradually beat in remaining 1/2 cup sugar (1
 tablespoon at a time) until stiff, moist peaks form.  Immediately add
 to cocoa mixture, gently folding in until evenly blended.
   Pour batter into a lightly oiled and floured 9-inch removable-rim
 pan (at least 3 inches deep).  Gently zigzag a spatula through batter;
 smooth top.
   Bake in a 350 degree oven until a toothpick inserted in center of
 cake come out clean, about 45 minutes.  Cool on  a rack.  As cake
 cools, it will settle and sink slightly in the center.
 2/3 cup unsweetened cocoa           1 cup nonfat milk
 1/2 cup sugar                       1 teaspoon vanilla
 1/3 cup cornstarch
   In a 1- to 2-quart pan, stir together cocoa, sugar, and cornstarch.
 Add milk and whisk until well blended, with no lumps remaining.
   Cook over medium heat, stirring constantly and scraping pan bottom
 and sides with a whisk, until glossy and thick, about 7 minutes.
   Remove pan from heat, add vanilla, and beat to remove all lumps.
 Cool completely, stirring occasionally.  If made ahead, cover and
 chill up until next day.
 6 to 8 ounces raspberry, apricot, or other jam (optional)
   If desired, slice cake in half to make two layers (this is best done
 when cake is cold) and fill with jam.  If frosting has been chilled,
 bring it to room temperature before spreading evenly on top and sides
 of cake.  Cake can be kept, covered, in the refrigerator for one day.
 Serves 12 to 16.
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