Today's Recipe:
This recipe has won ribbons at the State Fair.
It sure sounds good.
Pocono Mountain Creme Cake
1 3/4 cups flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
5 egg whites
1 cup butter softened
1 cup packed brown sugar
1 cup granulated sugar
5 egg yolks
1 teaspoon vanilla
1 cup sour cream
1 cup chopped pecans
Chocolate Cream Cheese Frosting
1/2 cup chopped pecans
1/2 cup white baking chips
. Heat oven to 350ยบ. Grease bottom and side of 3 round pans, 8x1 1/2 inches, with shortening; lightly flour. Mix flour, cocoa, baking soda and salt; set aside. Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form; set aside. Beat butter and sugars in large bowl on medium speed, scraping bowl occasionally, until fluffy. Beat in egg yolks and vanilla until smooth and blended.
Gradually beat in flour mixture alternately with sour cream, beating after each addition until smooth. Stir in the 1 cup pecans. Fold in beaten egg whites. Pour into pans.
Bake 23 to 28 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Fill layers and frost side and top of cake with Chocolate Cream Cheese Frosting. Sprinkle with the 1/2 cup pecans and white baking chips. Store covered in refrigerator.
Chocolate Cream Cheese Frosting
4 (1 ounce) squares unsweetened chocolate
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2 tablespoons evaporated milk
Directions
Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.
Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.
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