Recipe Rating:
 4 Ratings
Serves: 8-10
Cooking Method: Bake


cake batter:
3 eggs, seperated
1 1/2 c white sugar
1 2/3 c sifted cake flour
3/4 tsp baking soda
3/4 tsp salt
1 oz square unsweetened chocolate, melted
1/3 c canola oil
1 c whole milk
cream filling:
1/4 c white sugar
4 tsp cornstarch
1/8 tsp salt
1 large egg, slightly beaten
1 c whole milk
1 1/2 tsp butter
1/2 tsp vanilla
chantilly frosting:
13 oz can evaporated milk
1 1/2 c white sugar
3/4 c butter
4 large egg yolks
1 1/2 tsp vanilla
1/4 c chopped toasted pecans

The Cook

Shirley Makekau Recipe
Well Seasoned
Washougal, WA (pop. 14,095)
Member Since Jul 2010
Shirley's notes for this recipe:
All I can say is that this cake is good.I have been making Chantilly cake for many years.Its a well known cake in the Hawaii bakeries..
I made it this Easter And it went like a flash.
This is my own picture of the cake.
Make it Your Way...

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Preheat oven to 350* and grease two 9x9 cake pans.
beat egg whites until flothy. Gradually beat in 1/2 cup sugar until soft peaks form. Sift remaining 1 cup sugar with cake flour, baking soda and salt. Add chocolate,oil and 1/2 cup milk. Beat one minute on medium speed.
Add egg yolks and remaining 1/2 cup milk. beat one minute until smooth. With rubber spatula gently but throughly fold in the egg white mixture.
Pour into prepared pans and bake 30-35 minutes.
Cool in pans on a rack for 30 minutes.
Remove from pans and with a sharp knife split cake layers into 4 layers.
Cream Filling
Combine sugar, cornstarch and salt. Add egg and blend wel, then stir in milk slowly. Cook over medium heat stirring constantly until mixture becomes to a boil and thickens. Add butter and vanilla. Chill 30 minutes and spread 1/3 of mixture between each layer.
Chantilly Frosting:
Combine milk, sugar, butter, egg yolks and vanilla.
Cook stirring constantly over medium heat for 12 minutes or untl mixture thickens. ( make sure that it is thick or it will slice right off your cake!)
Add vanilla and chill one hour covered with a piece of plastic wrap directly over surface for proper spreading consistancy.
Frost cake and sprinkle with the toasted pecan pieces and chill for 2 hours.
For a short cut to making this delicious cake you can use German chocolate cake mix and instant vanilla pudding and follow their directions per box.
BUT I always make the Chantilly frosting from scratch and follow all the instructions for putting it together.. But for special occasions I think it is great to do ALL from scratch.

About this Recipe


1-5 of 6 comments

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user Colleen Sowa colleenlucky7 - Apr 29, 2011
Hi Shirley! This looks and sounds so good!
user Kiane Reyes kikiSoulJAH - May 9, 2011
I cannot wait to try this out!!! I am so excited...this is the first solid recipe that I’ve found!! I’m from Hawaii and remember this as a child....I have high hopes!! I will post a pic of my cake with comments when I’m done....Thank you for sharing Shirly!! Mahalo Nui!
user Erin Briley psybri - Jul 4, 2011
Count me in. I can't wait to try this one too!
user Shirley Makekau tutuwoman - Jul 4, 2011
Hope you enjoy it! Erin are you related to Dr Briley?
user Liliuokalani Salipopo Lily206 - Jul 14, 2012
I shared a photo of this recipe. View photo

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