Bittersweet Cake

Bittersweet Cake

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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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  • 7
    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


  1. Preheat oven 350.
  2. Place egg whites in medium mixing bowl; set aside. With a large slotted spoon, beat yolks lightly. Add vanilla and sugar. Mix well.
  3. Sift cocoa through strainer and slowly add to yolk mixture. Cream together until smooth.
  4. Beat 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.
  5. Make the filling: Combine all ingredients and beat stiff. pole into center of cake. Chill at least 6 hours, or overnight.

Printable Recipe Card

About Bittersweet Cake

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

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