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  • Keester kicking chocolate cake

    4 posts, 3 voices, 547 views, started Sep 8, 2008

    Posted on Monday, September 8, 2008 by Cynthia Schmidt

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    • Diamond
      Offline
      Ambassador

      I say this kicks your keester because there’s a little chipotle chili in it!

      1/2 C all purpose flour
      1/2 C whole wheat pastry flour
      1/2 C sugar
      1/4 C unsweetened cocoa powder
      1 tsp. baking soda
      1/4 tsp. salt
      1/2 tsp. Chipolte chili powder
      2 T vegetable oil
      2 eggs, separated
      8 oz. sour cream

      Preheat oven to 350 degrees. Spray a 9” round cake pan with baking spray. In a large bowl, combine egg yolks, oil and sour cream.  In a small bowl, combine flour, pastry flour, sugar, cocoa powder, baking soda, salt and chili powder.  Beat the egg whites until fairly stiff. Mix the dry ingredients into the wet. It will be a very stiff batter. If you have a Kitchen Aid mixer, now’s the time to use it! Fold the egg whites into the batter. It will loosen up with the egg whites. Don’t have to be too careful with the folding, just get it all mixed together. Pour the batter into the pan. The recipe says to bake for 35 minutes. My oven gets very hot. I suggest checking it after 20 minutes, if a knife inserted into the middle comes out clean, it’s done. Over baking will make it dry. After it cools, about 30 minutes on a rack, you can invert the cake onto a plate, sprinkle with powdered sugar or spread on your favorite frosting. Topping it with a little cold melon helps to cool the chili kick!



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