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Hungarian Chocolate Cake

cakes, chocolate

6 eggs; separated
1/3 cup granulated sugar
2 tablespoons (each) cocoa powder and all-purpose flour
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1 cup unsalted butter; softened
1 egg
1 cup icing sugar
3 tablespoons cocoa powder
1 tablespoon rum or coffee

In large bowl, beat egg whites until stiff peaks form. In separate bowl, beat egg yolks with sugar for about 3 minutes or until light and thickened; beat in cocoa and flour until combined. Fold in egg whites, in 4 additions, until combined. Pour into waxed paper-lined 13- x 9-inch (14-cup) metal cake pan. Bake in centre of 350°F oven for 35 to 40 minutes or until top springs back when lightly touched. Let cool on rack for 10 minutes. Loosen edges with knife. Turn out onto rack; peel off paper. Let cool completely. ICING: Meanwhile, beat butter with egg until fluffy. Beat in icing sugar and cocoa, 2 tablespoons at a time, until smooth. Beat in rum. Cut cake in half lengthwise down centre. Set half on flat serving plate; spread top with half of the icing. Sandwich with remaining half; spread top with remaining icing. Run fork through icing to decorate. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Contributor: Canadian Living Magazine, December, 2000

Yield: 10 servings

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