Another class effort. This cake is from the Seascape Collection adapted for the Caribbean.

Chocolate Cake
Yield: Two 4" rounds, two 10" rounds
2 lbs unsalted butter
1 lb dark chocolate
1 lb granulated sugar
24 eggs
1 lb all, purpose flour (sifted)
1 tbsp baking soda

Fudge:
1/4 cup vanilla extract
1 cup brewed coffee
1 lb cocoa
Method:
- Cream butter and sugar together until mixture turns a pale yellow.
- Melt chocolate in double boiler
- Whisk eggs until light and fluffy.
- Sift flour and baking soda together
- Combine all mixed ingredients by folding in the flour, chocolate and eggs.
- Pour into baking pans and place in pre-heated oven at 350F for 30 minutes.
- Remove from oven and leave to cool.
Fudge: Combine all fudge ingredients and bring to a boil, remove from heat and leave to partially cool. Pour over cake and leave to set.

Yellow Cake
3 lbs. unsalted butter
4 lbs granulated sugar
24 egg yolks
1 lb. sour cream
1 cup milk
3 lbs. cake flour
Pinch of salt
1 oz baking powder
2 oz vanilla
3 tbsp ginger

Method:
- Cream butter and sugar together until mixture turns a pale yellow.
- Have sour cream and milk on hand.
- Whisk eggs until light and fluffy.
- Sift flour, salt and baking powder together.
- Combine all ingredients by folding in the flour, sour cream, milk and eggs.
- Add vanilla and ginger.
- Pour into baking pans and place in pre-heated oven at 350 F for 30 minutes.
- Remove from oven and leave to cool.

BUTTER CREAM ICING
13 cups egg whites
3/4 cup clear vanilla extract
10 lbs sugar
36 oz. water
22 lbs butter (cut into cubes)
2 lbs shortening (Crisco)

Method:
- Whisk egg whites and vanilla extract together until light and fluffy.
- Bring sugar and water to a boil at 240 degrees.
- Combine syrup and egg white mixture together until it becomes light and fluffy.
- Add butter cubes and whisk until creamy.

Trousers in Denim

Cream of the 'Crop'

Cheeky's World