Yield: 12 servings
|½ cup||Egg whites (7-8)|
|½ cup||Sifted unsweetened dark cocoa|
|¼ cup||Boiling water|
|1¾ cup||Sifted cake flour|
|1¾ cup||White sugar|
|1½ teaspoon||Baking soda|
|½ cup||Salad oil|
|7 eaches||Egg yolks|
|½ teaspoon||Cream of tartar|
Preheat the oven to 325F. In large bowl, let egg whites warm to room temperature. Place cocoa in small bowl, add boiling water. Stir cocoa until smooth and allow to cool. In second large bowl, sift flour, sugar, salt, soda. Make a well in the centre, pour salad oil, egg yolks, vanilla and cooled cocoa mixture. Beat until smooth.
Sprinkle cream of tartar over the egg whites, and beat at high speed until stiff peaks form. Do not underbeat. Pour batter over egg whites, and with rubber spatula gently fold batter and whites until blended. Turn batter into greased 10" tube pan. Bake for 65-70 minutes or until the cake tester inserted in middle comes out clean.
Invert pan over neck of bottle and let cake cool completely.
Carefully loosen with spatula and remove from pan. CHOCOLATE CREAM FILLING: 3 cups heavy cream 1-½ cups confectioner's sugar ¾ cup unsweetened dark cocoa 2 tsp vanilla extract 1 tsp unflavored gelatin (dissolved in 2 tbsp cold water) Beat cream until it just starts to thicken. Add sugar, cocoa and vanilla extract. Beat until stiff.
Sprinkle gelatin over 2 tbsp cold water to soften it. Heat over hot water, stirring until gelatin is dissolved Cool and add to whip cream mixture, folding in carefully. PREPARE CAKE FOR FILLING: Slice 1" crosswise from top of cake, and set aside. With sharp knife, carve a tunnel in cake, being careful to leave a 1" border around centre hole and sides. With a spoon, remove cake from this area, being sure to leave 1" thick base. Reserve 1-½ cups of crumbled cake. Measure 2-½ cups of chocolate cream in piping bag and use this to fill cavity of tunnel. The top of the cake then can be placed back on the filled portion of the cake. Mix cup of chocolate cream with crumbled cake and use to fill centre hole of cake. Frost up the sides and top of remaining cake with the rest of the chocolate cream. Refrigerate until well chilled. Makes 12-16 servings. BEFORE PUTTING THE TOP OF THE CAKE BACK ON..... You can add other surprises the the Tunnel of Love Cake. Take ½ bag of frozen strawberries, add ½ cup orange juice and sugar to taste, and bring to boil on stove. Soften 2 tbsp of gelatin in ¼ cup cold water, and add to strawberries, stirring until dissolved. Allow this mixture to cool before adding inside the cake. Origin: Newspaper clipping Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-24-95