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Normandie Cake

Yield 18 servings (serving size: 1 piece)

Ingredients

  • Cake:
  • 1 1/2 cups granulated sugar, divided
  • 1/4 cup butter or stick margarine, softened
  • 3 large egg yolks
  • 1 tablespoon vanilla extract
  • 2 ounces semisweet chocolate, melted and cooled
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups fat-free milk
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • Cooking spray
  • Icing:
  • 1/2 cup packed brown sugar
  • 1/2 cup fat-free milk
  • 1/4 cup butter or stick margarine
  • 1 ounce semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 18 pecan halves

Nutrition Information

  • calories 320
  • caloriesfromfat 24 %
  • fat 8.6 g
  • satfat 4.6 g
  • monofat 2.9 g
  • polyfat 0.6 g
  • protein 4 g
  • carbohydrate 58.1 g
  • fiber 0.5 g
  • cholesterol 51 mg
  • iron 1.2 mg
  • sodium 153 mg
  • calcium 73 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cake, beat 1 1/4 cups granulated sugar, 1/4 cup butter, and egg yolks at high speed of a mixer until well-blended (about 5 minutes). Add 1 tablespoon vanilla and melted chocolate; beat well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1 1/2 cups milk, beginning and ending with flour mixture.

  3. Beat egg whites and cream of tartar at high speed of a mixer until foamy using clean, dry beaters. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time; beat until stiff peaks form. Fold egg white mixture into batter. Pour into 2 (8-inch) round cake pans coated with cooking spray. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

  4. To prepare the icing, combine brown sugar, 1/2 cup milk, 1/4 cup butter, and 1 ounce chocolate in a small, heavy saucepan. Place over medium heat until chocolate melts, stirring occasionally with a whisk. Bring to a boil, and cook for 7 minutes or until slightly thick. Pour into a large bowl, and cool to room temperature. Stir in 1 teaspoon vanilla. Add powdered sugar, beating well until combined.

  5. Place 1 cake layer on a plate. Spread top with 1/2 cup icing, and top with other cake layer. Spread remaining icing over top and sides of cake. Arrange pecans on top.