A cake to mark an anniversary


December 06, 2006|By Julie Rothman | Julie Rothman,Special to The Sun

Cori Tyner, the director of reunions and special events at Goucher College, was looking for the recipe for the "Goucher cake" that was originally sold at Hutzler's department stores in Baltimore.

The college had no record of the recipe, and Tyner was hoping it could be served at the school's 125th anniversary celebration. Joan Bildstein of Glyndon sent in a clipping taken from a story that appeared in The Evening Sun's food section in 1989 about favorite recipes from Hutzler's.

She saved it because her mother used to work in the bakery at Hutzler's before it closed. This is a timeless recipe for a classic yellow cake with a rich chocolate frosting. The cake is finished with a buttercream on the top and garnished with toasted almonds.

Goucher Chocolate Almond Layer Cake

Serves 8 to 10

1 cup butter or margarine

1 3/4 cups granulated sugar

3 1/4 cups cake flour

5 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon almond extract

4 egg whites

Chocolate Icing (see below)

Buttercream Icing (see below)

1/4 cup chopped almonds, toasted, for garnish

Preheat oven to 350 degrees. Cream butter and sugar. Sift the dry ingredients together and add them alternately with the milk and almond extract.

Mix thoroughly. Beat egg whites until stiff but not dry and gently fold them into the batter. Pour batter into two greased and floured 9-inch cake pans.

Bake at 350 degrees for about 35 minutes or until tester comes out clean. Cool completely before spreading Chocolate Icing between layers and on the sides of the cake, and Buttercream Icing on the top. Sprinkle with almonds.

Per serving (including both frostings, based on 10 servings): 780 calories, 8 grams protein, 32 grams fat, 19 grams saturated fat, 118 grams carbohydrate, 1 gram fiber, 133 milligrams cholesterol, 521 milligrams sodium

Chocolate Icing

2 ounces bitter chocolate

1/3 cup butter

1/2 cup granulated sugar

1/2 cup water

3/4 cup confectioners' sugar

3 egg yolks

1/4 teaspoon

vanilla extract

Melt chocolate and add butter. Add granulated sugar, water and confectioners' sugar. Cook until blended. Add the egg yolks and vanilla extract and cook for 5 minutes more.

Split each cake layer in half and spread chocolate icing between the layers and on the sides but not on the top.

Buttercream Icing

2 cups confectioners' sugar

2 tablespoons butter, softened

1/2 teaspoon vanilla extract

Cream ingredients enough to make an icing. Spread on top of cake.


Karen Kotloff of Baltimore would like to have the recipe for a delicious bar cookie that she had recently at a potluck dinner. It was shortbreadlike with a layer of chocolate in the middle.

Micky Sparks of Santa Rosa, Calif., would love to find a recipe for an unbaked cheesecake. It contained unflavored gelatin and sieved cottage cheese. The crust was baked, but not the cake itself.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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