DOBASH CAKE
Make and share this Dobash Cake recipe from Food.com.
Provided by Laniakea
Categories Dessert
Time 55m
Yield 14 slices, 14 serving(s)
Number Of Ingredients 15
Steps:
- For the Cake: Preheat oven to 350°F.
- Line 2 - 8-inch round pans with parchment or waxed paper.
- Beat egg whites until frothy.
- Gradually beat in 1/2 cup of sugar.
- Beat egg whites until stiff.
- Sift dry ingredients together.
- Make a well in the flour mixture; add vegetable oil and half of the milk.
- Beat until well blended, medium speed.
- Add remaining milk and egg yolks.
- Beat until smooth.
- Fold in the egg whites.
- Pour into prepared pans.
- Bake for 30-35 minutes.
- Cool and slice each layer in half, horizontally, to make 4 layers.
- Frost with Dobash frosting.
- For the Frosting: Combine first four ingredients and bring to a boil.
- Sift the cocoa and cornstarch together to get the lumps out and combine with the remaining 1/2 cup water.
- Add to the boiling mixture. Bring to a boil again, cool slightly, and then frost. (Don't let it get too cool, or it will 'set' in the pot!) This is a nice frosting, it's very smooth, and once it sets, you can't even ding it up and make it ugly! - - - - - - - - - - - - - - - - - -.
Nutrition Facts : Calories 347.1, Fat 13.7, SaturatedFat 4.3, Cholesterol 51, Sodium 289.6, Carbohydrate 55.8, Fiber 2.3, Sugar 35.8, Protein 4.4
DOBERGE CAKE (DOBASH)
Also known to a friend as Jewell Cake, named after her mother, this cake is a tower of moist cake layers with icing and is no easy feat to take on! However, this recipe helps simplify it a bit!
Provided by Summer1227
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 1h50m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 8-inch cake pans, and line them with parchment paper.
- Whisk together the cake mix, baking powder, flour, and sugar in a large mixing bowl. With an electric mixer, beat the mixture with water, vegetable oil, and egg whites at low speed until thoroughly mixed; increase speed to medium, and beat 2 minutes. Scoop 1 cup of batter into each of the 5 prepared cake pans.
- Bake in the preheated oven until cakes are set in the middle, about 8 minutes; watch carefully so the thin cakes don't burn. Cool in pans for 10 minutes, then remove to wire racks to finish cooling.
- Whisk the chocolate pudding mix with 2 cups of milk in a bowl until thoroughly blended; let stand 2 minutes to thicken. Place a cake layer on a serving dish, and spread with about 1/2 cup of pudding; repeat with remaining layers and pudding, ending with a cake layer.
- In a bowl, mash the cream cheese and butter together until thoroughly combined; mix in confectioners' sugar, cocoa powder, vanilla extract, and milk, slowly adding and mixing in milk as needed to make a spreadable frosting. Ice the top and sides of the cake with the frosting. Refrigerate leftovers.
Nutrition Facts : Calories 585.8 calories, Carbohydrate 101.1 g, Cholesterol 28.7 mg, Fat 18.7 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 7.7 g, Sodium 649.8 mg, Sugar 82.9 g
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