Bittersweet Cake

Bittersweet Cake Recipe

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Cathy Gillespie


You can garnish the top of the cake with chocolate shavings.

This came from Arizona Days and Ways Magazine 1966

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eggs, room temp
1 c
1/2 c
hershey's cocoa
1 tsp


1 pt
whipping cream
1 tsp
5 Tbsp
powdered sugar
4 Tbsp

How to Make Bittersweet Cake


  • 1Preheat oven 350.
  • 2Place egg whites in medium mixing bowl; set aside. With a large slotted spoon, beat yolks lightly. Add vanilla and sugar. Mix well.
  • 3Sift cocoa through strainer and slowly add to yolk mixture. Cream together until smooth.
  • 4Beat egg whites until peaks form, but not too stiff. Fold gently into cocoa mixture. pour into ungreased spring-form pan. Bake 35-40 minutes. Test with toothpick. Let cake set until center falls in and cake is completely cool. Remove band after first loosening along sides with a knife. Do NOT try to pull away from pan bottom. Remove the band only.
  • 5Make the filling: Combine all ingredients and beat stiff. pole into center of cake. Chill at least 6 hours, or overnight.

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About Bittersweet Cake

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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