History: From Betty Crocker’s 1950 Picture Cook Book
Time and Effort: Medium- the cake requires separating the eggs and beating the whites to a meringue, but other than that it’s pretty much just mix and stir. The frosting requires a candy thermometer, but it’s not difficult. It only took me a few minutes to make the frosting.
Worth Adding to your Repertoire: Yes!!
Chocolate Nougat Cake is the second chocolate cake that I have made from the 15 chocolate cake variations in Betty Crocker’s 1950 Picture Cook Book. Betty describes this cake as “just like chewy chocolate candy”. So, my expectation was a dense chewy Tootsie Roll type of cake. On that front, I was disappointed. The cake was not particularly chewy, nougaty or candy-like in its texture. However, it was still a very good cake.
This cake was denser than the first cake that I tried (Dutch Cocoa Cream cake). It had a very tasty mild chocolate flavor. Chocolate Nougat cake features nuts, which I love, but which my daughter thought could be left out. Betty recommends frosting this cake with “Fluffy White Frosting”. The frosting was a particular hit with my teen-ager. Her eyes lit up when she saw it setting on the counter, and the texture and flavor did not disappoint.
I know that canned frosting is popular, but I don’t really understand why. I find that it tastes like an unidentifiable chemical. It looks really good though and is always very spreadable. I tend to make simple powdered sugar frosting. It always tastes great, but sometimes doesn’t look beautiful. The “Fluffy White” frosting was easy to make, and has the most dreamy consistency. It truly is fluffy, and easily covers any imperfections in the cake. It has the flavor of marshmallow cream and a very soft consistency. The recipe calls for vanilla extract, but I ran out and decided to go with peppermint. It went well with the chocolate, but so would the vanilla.
Grease and flour 2 9″ pans.
Cream together 1/2 cup soft shortening and 1 1/3 cups sugar
Blend in 3 egg yolks, 3 squares melted semisweet chocolate(melted)
In a bowl blend: 2 1/4 cups cake flour or 2 cups all-purpose flour, 2 tsp baking powder and 1 tsp. salt.
Stir into chocolate mixture alternately with 1 1/3 cups milk. Add 3/4 cup nuts cut up
Beat 3 egg whites until still and add 2/3 cup sugar. Fold the meringue into the cake mixture. Divide between 2 greased pans and bake for aproximately 30 minutes at 350 degrees.
Fluffy White Frosting
‘1 Cup Sugar
1/3 Cup water
1/3 tsp. cream of tartar.
Mix together in a pot and boil slowly until syrup spins a 6-8″ thread (242 degrees) Keep saucepan covered first 3 minutes to prevent crystals from forming on sides of pan.
While syrup is cooking, beat until stiff 2 egg whites.
Pour hot syrup very slowly in a thin stream into stiffly beaten whites beating constantly. Add 1 1/2 tsp. vanilla.
Beat until frosting hold its shape. Frost cake between layers, top and sides.
(I didn’t try to “spin a thread”, but just went by the candy thermometer to judge when the syrup was ready. It took a minute or two after the 3 minutes covered.)