Chocolate cakes are decadent -- maybe delicious -- no doubt


January 27, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

When Esther M. Guffy of Ellicott City wrote asking for a chocolate cake recipe, she all but apologized for wanting it. "I know I shouldn't eat this cake, which is like candy fudge and is called a 'decadent chocolate cake.' A bunch of us had some while in Virginia Beach last September," she wrote.

Ms. Guffy must first know there is a whole world out there of cake lovers who do not feel at all guilty about eating the decadent chocolate cake for which they sent recipes. Most were similar.

Chef Syglowski of the Baltimore International Culinary College, who tests the recipes sent in, chose one from Louanna "Lu" L. White of Severna Park and another from Mary Lou Schmidt of Baltimore who called her cake the "seduction cake."

White's fudge cake Makes one 10-inch cake.

1 cup butter or margarine, softened

1 1/2 cups sugar

4 eggs

1 cup buttermilk

1/2 teaspoon baking soda

2 1/2 cups all purpose flour

2 4-ounce bars sweet baking chocolate, melted and cooled

1 cup chocolate syrup

2 teaspoons vanilla

1 1/2 cups mini-morsel chips

4 ounces chopped white chocolate

2 tablespoons plus 2 teaspoons shortening.

Cream butter in a large mixing bowl, gradually adding the sugar. Beat well on medium speed of an electric mixer. Add eggs, one at a time, beating well after each. Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup and vanilla. Mix well and stir in 1 cup of mini-morsels.

Pour batter in heavily greased and floured 10-inch bundt pan. Bake at 300 degrees for 1 hour and 20 minutes or until a wooden pick inserted in the center comes out clean. Invert cake immediately onto a serving plate and let cool completely.

Combine 4 ounces white chocolate and 2 tablespoons shortening in top of a double boiler and bring the water to a boil. Reduce heat to low and cook until melted and smooth. Remove from heat and drizzle mixture over the cooled cake.

Next, melt remaining 1/2 cup of mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth. Remove from heat, let cool and drizzle over white chocolate. Garnish with chocolate and white chocolate leaves.

Schmidt's seduction cake 1 6-ounce package of semisweet chocolate chips

3/4 cup pecans, chopped

.` 1 18.5 ounce package chocolate

butter-cake mix

4 eggs

1/2 cup oil

1/4 cup water

1 teaspoon vanilla extract

1 3 1/2 -ounce package instant chocolate pudding

1 8-ounce container sour cream.

Toss the chocolate chips and the pecans in a tablespoonful of the cake mix. Beat the remaining ingredients together for 3 minutes, then fold in the chocolate chips and pecans. Pour into a greased and floured bundt or tube pan and bake for 50 minutes at 350 degrees or until a tester inserted into the cake comes out clean.


Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.


If you are looking for a recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

Recipe requests * Ruth Holman of Baltimore wrote for a recipe for shrimp and crab meat casserole served at the old Dante Restaurant on Liberty road near Northern Parkway.

Judy Hanft of Woodbine wants to know if someone might have recipes similar to some "of the items that were in the Hutzler's bakery, especially the cupcakes," she wrote.

* Maryan Brieger of Bel Air wants a recipe for Washington pie. It is for a friend whose mother used to make it.

"It contains raisins, stale bread and spices," she wrote.

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