THIS DELICIOUS CHOCOLATE CAKE RECIPE FROM THE PIONEER MIMIC WOMAN IS SO GOOD THAT YOU CAN EAT IT ALL!
In response to the publication before mine You use granulated sugar. Don’t use confectionery or powdered sugar or it will be a disaster. I think the mistake that user made was that she didn’t cook the mixture enough or stir it enough while it was heating up. I used granulated sugar and heated the mixture before adding the egg. It was very smooth. But I made the mistake of not letting my chocolate mixture cool down enough before adding the eggs. So make sure your mixture is cold enough to add the egg. However, I went ahead and baked my cakes. With the boiled egg strands in all my chocolate mix, but it still came out perfect! It didn’t spill and was very smooth, and no one noticed any eggs. Even I couldn’t find it myself. This is a very good chocolate cake. I will make it again =) – CARRIE HUBBARD
I noticed that many readers made a mistake with the recipe and seem to be the ones who give it a lower grade. If you read the instructions, you will see that you should not heat the mixture until everything is mixed. Some were talking about hardened egg pieces, etc. Do not add the eggs after they are heated. Mix everything before and heat everything at the same time. Then you will have this result as it should be. -Mareva Kearl Gardner.
Ingredients:
1 c of sugar
1/2 c of flour
1/4 teaspoon of salt
3 c of milk
1/2 c of cocoa
3 egg yolks, slightly beaten
2 tablespoons of butter
1 teaspoon of vanilla
1 baked cake shell
Instructions:
Mix sugar, flour, salt and cocoa in the upper part of the double boiler.
Add milk and cook for 15 minutes over hot water, stirring constantly until thick.
Add the egg yolks and cook for 3 minutes.
Add the butter and let it cool down.
Add the vanilla and pour it into the baked 9″ cake shell.
Make meringue with the remaining 3 egg whites, using 6 tablespoons of sugar and 1 tablespoon of lemon juice or 3/4 teaspoon of cream of tartar.
Sprinkle over the cake and bake at 350 degrees for 15 or 20 minutes.