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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 | eggs separated |
| 2 Tasse | sugar |
| 1 Teelöffel | vanilla |
| 3/4 Tasse | oil |
| 1 Tasse | Orange juice or water or milk; (I always make it with Tropicana - it's definitely best with orange juice) |
| 2 Tasse | flour |
| 3 Teelöffel | baking powder |
| 1/4 Teelöffel | salt |
| 2 x ca. 30 g | (squares)semisweet chocolate; melted |
| 2 Esslöffel | Butter melted |
| 1 x ca. 1/2 Liter | whipping cream |
| 1 Tasse | Icing sugar |
| 1/2 Tasse | Cocoa powder |
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author!) (Time consuming, but worth it!)
Beat egg yolks with sugar and vanilla until light. Beat in oil. Combine dry ingredients and add to the mixture alternating with the orange juice. Beat egg whites until stiff. Fold into batter. Remove 1/2 of batter and fold in butter/chocolate (melted together and cooled). Pour batters (alternating chocolate and vanilla) into a lightly greased tube pan. Cut through with a knife to swirl.
Bake at 350 for 1 hour and 10 minutes (until toothpick is dry).
Cool completely. Cut in half (into two layers). Frost middle, then place top back on, and frost outside. Keep refrigerated.
Chocolate Whipped Cream Frosting: Whip cream to soft peak stage. Add sugar and cocoa (slowly) and continue beating until whipped.
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