In honor of National Chocolate Cake Day (27 January, and no, I’m not making that up): From the Old Family Recipe bin, Scotch Chocolate Cake and Seven-Minute Frosting.
Scotch Chocolate Cake contains no Scotch. (The name is actually an ethnic slur: The cake is supposedly inexpensive.) Seven-Minute Frosting takes way longer than seven minutes to make. You will, however, be beating it for seven straight minutes.
Scotch Chocolate Cake
(2 and 1/2 dozen cupcakes, or 2 9” round pans greased and lined on the bottom with wax paper)
Cream sugar and butter well.
Add cooled chocolate mixture
Add eggs; blend well (fold-over method).
Add flour mixture alternately with buttermilk, a little at a time (begin and end with flour). Mix about 500 strokes.
Bake in moderate (350°F) oven until surface springs back when pressed with a finger.
Seven Minute Frosting
Whisk water, cream of tartar, sugar, egg whites and corn syrup together in a large stainless-steel bowl. Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the egg whites with an electric mixer on low speed (or a hand mixer if you’re a masochist with arms like Popeye) until the mixture reaches 140°F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet just to read the thermometer, then return the bowl to the skillet. After the egg-mixture temperature reaches 140°F, beat on high speed for exactly 5 minutes. Remove the bowl from the skillet and add the vanilla. Beat on high speed for 2 more minutes.
Use immediately: This sets up fast.