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6 eggs separated
Filling:
Topping:
Whip the egg whites until stiff, gradually adding the cup of sugar. Beat the yolks separately, with the oil and water. Fold the yolks into the whites. Add the grated chocolate, and fold together with the flour and baking powder into the egg mixture.
Line two 8" round pans with parchment paper and pour the mixture into them. Bake in a moderate oven for 30 to 45 minutes, until a toothpick inserted in the center comes out clean. Remove from pans and cool.
Whip the pareve cream and add the instant vanilla pudding powder and water. Fill between the layers and frost the top and sides with this.
Melt the chocolate and water and margarine in the microwave and mix until well blended. Pour over the top of the cake and let it drip on the sides.
Refrigerate (the chocolate will then harden)
Poster's Notes:
Posted by Helaine Ring
Nutritional Info Per Serving: N/A
1 cup sugar
1/2 cup oil
1/4 cup water
1 cup flour
1 teaspoon baking powder
100 grams baking chocolate, grated
1 container pareve whipping "cream"
1 package instant vanilla pudding
2/3 cup water
100 grams bittersweet chocolate
1/8 cup margarine
1/4 cup water
This is a wonderful cake (too good for my diet) that I got from my neighbor Tzila Filheart. It is quick, easy and delicious.