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Bavarian Torte from Bruce (and Christine)
Ingredients:
2 eggs separated
1 ½ cups sugar
1 ¾ cups cake flour
1 tsp salt
¾ tsp soda
1/3 cup salad oil
1 cup buttermilk
2 oz unsweetened chocolate melted and cooled
Icing:
2/3 cups packed brown sugar
1/8 tsp salt
8 oz cream cheese softened
1 tsp vanilla
1 ½ cups whipping cream
Preparation:
Heat oven to 350. Grease and flour 2-8 or 9” layer pans. In small mixer bowl beat egg whites until foamy. Beat in ½ cup of the sugar 1 T at a time and continue mixing until very stiff and glossy. Set meringue aside. Measure remaining sugar, flour, salt and soda into large mixer bowl. Add oil and half the milk. Beat 1 minute on high speed scraping bowl. Add remaining milk, the egg yolks and chocolate, beating 1 minute scraping bowl occasionally. Fold in meringue. Pour into pans and bake 30-35 minutes. Cool and split into four layers. (Dental floss works for cutting the cakes in half.) In chilled bowl, beat cream until stiff. Blend cream cheese, sugar, vanilla and salt. Fold in whipped cream and frost layers. Refrigerate at least 8 hours.
I sometimes use a German chocolate cake mix but from scratch is so good.
This is my sister Mary's recipe.
---Bruce
