Ski Cake
Moist, dense, chocolatey -- quite an unusual cake and loved by generations of McCahons. Maybe the chocolate pieces are the moguls? Maybe you have to ski all day to wear off the calories? It came from the St. James Islington United Church cookbook, What’s Cookin’, so we’d have to ask Gerry Bryant if his mom, Pearl, ever told him how she named it.
Update January 2022: Ingrid makes the most delicious Ski Cake I've ever tasted, and we're all at our happiest when we get to share it at Head Lake family reunions.
Set oven to 350°
1/2 cup butter
1/2 cup sugar
Cream butter and add sugar, beating until light.
2 cups sifted cake flour (any flour works)
3 tsp. baking powder
1 cup milk, plus 2 tbsp.
Sift flour and baking powder into butter, alternating with milk (in thirds is OK)
1 tsp. vanilla
2/3 cup Baker’s chocolate squares (chopped finely)
Mix in vanilla and chocolate. Mixture will be stiffer than usual cake batter, but you should be able to stir it. If it’s just too stiff to mix, add a tad more milk.
2 egg whites
1/2 cup sugar
In medium sized bowl, beat whites until stiff, then gradually beat in the ½ of sugar. Fold the egg whites mixture into the cake batter with a wooden spoon or spatula. Mix it in fairly thoroughly (but don’t whip it). Pour into pans and bake for 30 minutes.
Mom always put this in a slab pan, app. 9”x12”.
Sometimes I put it in layer pans instead and it’s good as a layer cake too. When cool, ice with plain butter icing.
Moist, dense, chocolatey -- quite an unusual cake and loved by generations of McCahons. Maybe the chocolate pieces are the moguls? Maybe you have to ski all day to wear off the calories? It came from the St. James Islington United Church cookbook, What’s Cookin’, so we’d have to ask Gerry Bryant if his mom, Pearl, ever told him how she named it.
Update January 2022: Ingrid makes the most delicious Ski Cake I've ever tasted, and we're all at our happiest when we get to share it at Head Lake family reunions.
Set oven to 350°
1/2 cup butter
1/2 cup sugar
Cream butter and add sugar, beating until light.
2 cups sifted cake flour (any flour works)
3 tsp. baking powder
1 cup milk, plus 2 tbsp.
Sift flour and baking powder into butter, alternating with milk (in thirds is OK)
1 tsp. vanilla
2/3 cup Baker’s chocolate squares (chopped finely)
Mix in vanilla and chocolate. Mixture will be stiffer than usual cake batter, but you should be able to stir it. If it’s just too stiff to mix, add a tad more milk.
2 egg whites
1/2 cup sugar
In medium sized bowl, beat whites until stiff, then gradually beat in the ½ of sugar. Fold the egg whites mixture into the cake batter with a wooden spoon or spatula. Mix it in fairly thoroughly (but don’t whip it). Pour into pans and bake for 30 minutes.
Mom always put this in a slab pan, app. 9”x12”.
Sometimes I put it in layer pans instead and it’s good as a layer cake too. When cool, ice with plain butter icing.