The story goes that J. Edgar Hoover was having dinner with Maida's family and her mother served this cake. He liked it so much that he threatened an F.B.I. investigation if she did not give him the recipe.
It is a good cake with a dense texture and delicious chocolate flavor. It reminds me of Devils Food Cake.
I made this cake in the midst of a snow/ice event that lasted five days. Our driveway is on a downhill slant so when this happens, we cannot get out even when ice and snow is partially melted. After I made the cake layers, I discovered that I did not have enough whipping cream to make the frosting. So I wrapped the cake layers and put them in the freezer.
A few days later, our neighbor John said he was braving the elements and heading to the grocery store. Would we like anything? A few minutes later, he texted me and said that the store was all out of regular whipping cream and they only had a dairy-free type. I told him that was fine and had no idea if this would work or not. It does! The only difference I noticed was that it took longer to whip than the regular does. Taste-wise, I could not tell a difference.
So the cake is finished and frosted, we can now see the ground again, and everybody is happy!
Cake Layers
1 1/4 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder (prefably Dutch process)
1/4 lb. (1 stick) sweet butter
1 teaspoon vanilla extract
1 3/4 cup granulated sugar
4 large eggs, separated
1 1/4 cup milk
This can be made in either 9" or 10" inch pans. Butter 2 pans, line with baking paper, butter the paper and dust with flour. (You can also use a baking spray)
Sift together the flour, baking powder, baking soda, salt and cocoa. Set aside.
Add egg yolks, beating well.
On low speed, add the flour mixture in three additions, alternating with the milk in two additions. Set aside.
In a clean bowl, beat the egg whites until they hold a shape.
Fold the egg whites into the batter, a little at a time.
Pour the batter into the prepared pans in equal amounts.
Bake for 45-50 minutes until the cake layers begin to come away from the sides.
Allow to cool for 5 minutes, then carefully remove from the pans onto a wire rack to cool completely. After cooling, they can be frosted immediately, or they may be frozen for later.
Whipped Cream Frosting
2 cups heavy cream
1 teaspoon vanilla extract
1/4 cup strained confectioners sugar
Optional: Sliced almonds (for sprinkling on top)
In a chilled bowl with chilled whisk beater, whip all the ingredients together until it holds a firm shape.
Spread a layer of frosting between the layers and over the top and sides.
The cake can be garnished with sliced almonds, shaved chocolate, cocoa or whatever you like!
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