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  Textcategory:Dessertdecade:1950s...6 more

  Bakers Sweet Chocolate Swirl Cake

  Cake Bakers sweet chocolate swirl
  Grate 1/2 box Sweet chocolate (Bakers)
  Prepare 1 pkg angle food mix
  spoon small amount of batter into
  2 ungreased pans. loaf pans. Sprinkle
  each 2 tbs of choc. Repeat 3 more layers
  ending with batter 375° 30 to 35
  Melt remaining 1/2 pkg. choc. 2 tbs
  water over very low heat stirring constantly
  remove from heat, Stir in 1 beaten egg
  yolk Cook 1 min Cool.
  Beat 1 egg white until foamy gradually
  
  Back:
  add 2 tbs sugar. beat until stiff.
  fold into cooled choc. mixture.
  Whip 1 cup whip cream until
  soft peaks form. Reserve 1/4 cup
  for garnish. Fold remaining cream
  into choc. mixture. Cut cake wedge
  2 1/2 in by 1 deep. spoon choc filling
  insert wedges chill. Just before
  serving place dabs of reserved cream
  on top of cake. Drizzle with
  syrup. 8 to 10 servings.
  
  ---
  
  # Bakers Sweet Chocolate Swirl Cake
  
  ## Ingredients
  
  - 1/2 box Baker's Sweet Chocolate, grated (for batter layers)
  - 1 pkg angel food cake mix
  
  ## Filling Ingredients
  
  - 1/2 pkg Baker's Sweet Chocolate (remaining)
  - 2 Tbsp water
  - 1 beaten egg yolk
  - 1 egg white
  - 2 Tbsp sugar
  - 1 cup whipping cream
  
  ## Instructions
  
  1. Grate 1/2 box Baker's Sweet Chocolate.
  2. Prepare 1 package angel food cake mix according to package directions.
  3. Spoon a small amount of batter into 2 ungreased loaf pans.
  4. Sprinkle each pan with 2 Tbsp of grated chocolate.
  5. Repeat for 3 more layers, ending with batter.
  6. Bake at 375° for 30 to 35 minutes.
  
  ## Filling
  
  1. Melt remaining 1/2 pkg chocolate with 2 Tbsp water over very low heat, stirring constantly.
  2. Remove from heat. Stir in 1 beaten egg yolk.
  3. Cook 1 minute. Cool.
  4. Beat 1 egg white until foamy; gradually add 2 Tbsp sugar and beat until stiff.
  5. Fold egg white mixture into cooled chocolate mixture.
  6. Whip 1 cup whipping cream until soft peaks form. Reserve 1/4 cup for garnish.
  7. Fold remaining cream into chocolate mixture.
  
  ## Assembly
  
  1. Cut cake into wedges 2 1/2 inches wide by 1 inch deep.
  2. Spoon chocolate filling into wedges and insert wedges back. Chill.
  3. Just before serving, place dabs of reserved cream on top of cake.
  4. Drizzle with syrup.
  5. Makes 8 to 10 servings.