An outstanding New Year’s Eve Cake, perfectly suited to ringing in another year or any other time. Simply delicious and deliciously chocolatey.

New Years Eve Cake

New Year's Eve Cake
 
Eat lots of this and you too can look like Kate Smith! Probably won't be able to sing as well though...
Author:
Recipe type: Baked Goods
Cuisine: Hungarian
Serves: 12
Ingredients
  • 3 Cups sifted cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 Cup butter or other shortening
  • 2 Cups sugar
  • 1 Cup milk
  • 1 1/2 teaspoons vanilla
  • 6 egg whites, stiffly beaten
Chocolate Cream Filling:
  • 3 squares Baker's unsweetened chocolate
  • 2 Cups milk
  • 3/4 Cup sugar
  • 4 Tablespoons cake flour
  • 1/2 teaspoon salt
  • 2 egg yolks, slightly beaten
  • 1 Tablespoon butter
  • 1 teaspoon vanilla
Hungarian Chocolate Frosting:
  • 3 squares Baker's unsweetened
  • 1 1/2 Cups sifted confectioners''
  • 2 1/2 Tablespoons hot water
  • 3 egg yolks
  • 4 Tablespoons butter
Instructions
  1. Sift flour once, measure, add baking powder and salt and sift together three times.
  2. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add flavoring.
  3. Fold in egg whites quickly and thoroughly.
  4. Bake in three greased 9-inch layer pans in moderate oven (375 degrees Fahrenheit) 20 to 25 minutes.
  5. Spread Chocolate Cream Filling between layers and Hungarian Chocolate Frosting on top and sides of cake.
  6. When frosting is set, write the numbers from one to twelve around top of cake with white frosting to represent the face of a clock. Place hands of clock at twelve o'clock.
Chocolate Cream Filling
  1. Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended.
  2. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring occasionally.
  3. Pour small amount of mixture over egg yolks, stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add butter and vanilla, and cool. Makes 2 1/2 cups filling, or enough filling to spread between three 9-inch layers.
  4. Use this filling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen small cup cakes.
Hungarian Chocolate Frosting
  1. Melt chocolate in double boiler.
  2. Remove from boiling water, add sugar and water, and blend. Add egg yolks, one at a time, beating will after each. Add butter, a Tablespoon at a time, beating thoroughly after each amount.
  3. Makes enough frosting to cover the top of one 9-inch layer and sides of three 9-inch layers, or to cover the tops and sides of two 9-inch layers.

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