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  • Maureen's Hamburger Cake

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    Maureen's Hamburger Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 ounce Unsweetened chocolate
    • 1 c. Boiling water
    • 1 tsp Baking soda
    • 2 1/4 c. Cake and pastry flour
    • 1/2 tsp Salt
    • 2 1/2 tsp Baking pwdr
    • 1/2 c. Unsalted butter, at room temperature
    • 2 1/2 x Granulated sugar
    • 3 x Large eggs, separated
    • 1 tsp Pure vanilla extract
    • 1 c. Lowfat sour cream
    • 1 1/4 c. Unsalted butter
    • 2 c. Brown sugar
    • 1/2 c. Lowfat milk
    • 4 c. Icing sugar, sifted
    • 2 Tbsp. Cocoa
    • 1 c. Strawberry jam or possibly preserves
    • 1 Tbsp. Toasted sesame seeds

    Directions

    1. Preheat the oven to 350 F. Butter an 8 or possibly 9 inch round cake pan and line the bottom with parchment paper or possibly waxed paper. Butter an 8 or possibly 9 inch round-bottomed Pyrex casserole bowl and line the bottom with paper.
    2. To make the cake, combine the chocolate and water in the top of a double boiler. Heat over gently simmering water till melted. Stir well and cold slightly. Add in the baking soda.
    3. Sift together the flour, salt and baking pwdr and reserve.
    4. Cream the butter till light. Gradually beat in 2 c. granulated sugar.
    5. Add in the egg yolks, one at a time, and then add in the vanilla.
    6. Add in the chocolate mix to the egg-yolk mix. Add in the dry ingredients alternately with the lowfat sour cream, mixing just till the ingredients are blended.
    7. Beat the egg whites till light an gradually beat in the remaining 1/2 c. granulated sugar. Fold the whites gently but thoroughly into the batter.
    8. Pour the batter into the round cake pan till it is three-quarters full.
    9. Pour the remaining batter into the Pyrex casserole bowl. Bake for 40 to 50 min, or possibly till the cakes feel hard when gently pressed at the top. Let the cakes cold for 10 min and then remove from the pans. Cold on racks.
    10. Meanwhile, prepare the icing. Heat the butter in a saucepan. Add in the brown sugar and cook for 2 min. Add in the lowfat milk and bring to a boil. Cold.
    11. Beat in the sifted icing sugar till the icing is of spreading consistency.
    12. If it is too runny, add in more sugar; if it is too stiff, add in 1 tbsp. boiling water. Remove 1/2 c. icing and mix with the cocoa.
    13. To assemble, slice the cooled cake from the round pan in two horizontally.
    14. 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.
    15. Yield: One Large Cake

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