Maureen's hamburger cake

1 Lge. cake

Ingredients

Quantity Ingredient
3 ounces Unsweetened chocolate
1 cup Boiling water
1 teaspoon Baking soda
2¼ cup Cake and pastry flour
½ teaspoon Salt
2½ teaspoon Baking powder
½ cup Unsalted butter, at room temperature
2½ Granulated sugar
3 Eggs, separated
1 teaspoon Pure vanilla extract
1 cup Sour cream
1¼ cup Unsalted butter
2 cups Brown sugar
½ cup Milk
4 cups Icing sugar, sifted
2 tablespoons Cocoa
1 cup Strawberry jam or preserves
1 tablespoon Toasted sesame seeds

Directions

ICING:

GARNISH:

Preheat the oven to 350øF. Butter an 8 or 9 inch round cake pan and line the bottom with parchment paper or waxed paper. Butter an 8 or 9 inch round-bottomed Pyrex casserole bowl and line the bottom with paper.

To make the cake, combine the chocolate and water in the top of a double boiler. Heat over gently simmering water until melted. Stir well and cool slightly. Add the baking soda.

Sift together the flour, salt and baking powder and reserve.

Cream the butter until light. Gradually beat in 2 cups granulated sugar. Add the egg yolks, one at a time, and then add the vanilla.

Add the chocolate mixture to the egg-yolk mixture. Add the dry ingredients alternately with the sour cream, mixing just until the ingredients are blended.

Beat the egg whites until light an gradually beat in the remaining ½ cups granulated sugar. Fold the whites gently but thoroughly into the batter.

Pour the batter into the round cake pan until it is three-quarters full. Pour the remaining batter into the Pyrex casserole bowl. Bake for 40 to 50 minutes, or until the cakes feel firm when gently pressed at the top. Let the cakes cool for 10 minutes and then remove from the pans. Cool on racks.

Meanwhile, prepare the icing. Melt the butter in a saucepan. Add the brown sugar and cook for 2 minutes. Add the milk and bring to a boil.

Cool.

Beat in the sifted icing sugar until the icing is of spreading consistency. If it is too runny, add more sugar; if it is too stiff, add 1 tbsp. boiling water. Remove ½ cup icing and mix with the cocoa.

To assemble, slice the cooled cake from the round pan in two horizontally. Place one half on the cake plate, Ice the top and sides with the butterscotch icing. Place the second half on top and ice with the cocoa frosting. Spoon on the jam, allowing it to flow down the sides of the cake like ketchup. Place the large casserole-shaped cake on top with the rounded side up. Spread with butterscotch icing.

Sprinkle the top with sesame seeds. Yield: One Large Cake Typed in MMFormat by cjhartlin@... Source: Cooking with Bonnie Stern.

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