The certified Wilton cake decorating instructor and a member of the Pastry Alliance of the Philippines. Plus she has a pastry shop (Fleur de Lys) and a hit dessert show (True Confections) to boot. No wonder Chef Jackie can whip up scrumptious cakes and pastries in a snap.
Yields 1 9x3 cake Prep Time 10 minutes Cooking Time 3 minutes
For the cake
1 cup butter
2 cups dark brown sugar
4 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup hot water
3/4 cup cocoa powder
1/2 cup milk
For the icing
1 cup butter
1/2 cup plus 1/8 cup shortening
2/3 cup sugar
1/3 cup water
4 large egg whites
sugar florets, optional
1 Make the cake: Preheat oven to 325ºF. Cream butter and sugar until light and fluffy. Add eggs one at a time until thoroughly incorporated. Add vanilla. Set aside. Combine all dry ingredients and sift together three times. Mix hot water and cocoa, then add to the milk. Alternately add dry ingredients and milk mixture to the butter mixture. Pour into a greased and lined 9x3-inch baking pan and bake for 1 hour.
2 Make the icing: Beat butter and shortening together. Set aside. Cook sugar and water until syrupy, until it reaches 260ºF. Beat egg whites until soft peaks. Add syrup and beat until cold. Add butter mixture and beat until smooth.
3 Using a piping bag, frost the cake with the icing and decorate with sugar florets, if desired.
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