CHOCOLATE UGLY CAKE FROM THE WHITNEY RESTAURANT
(From Gloria Pitzer)

The Whitney is one of Detroit's finest restaurants located in the former Whitney mansion on Woodward Avenue at Canfleld. For reservations or information on their hours etc., call (313) 832-5700. If you've never eaten there - it's a must! -Bob

To make ten 8 inch chocolate cakes fairly thin, (which makes 5 assembled cakes) melt together in top of double boiler, stirring until smooth ... 3 lbs. 8 oz. semi-sweet chocolate and 1 lb. 4 oz. butter. Beat until thick and lemon colored 2 lbs. 7 oz. egg yolks and set aside. After the chocolate mixture has cooled, add the beaten yolks. Beat together 1 lb. 12 oz. egg whites until stiff adding 1/2 oz. salt and 15 oz. sugar and beat until stiff again and then fold this into the chocolate/yolks mixture. Divide batter equally between ten 8 inch baking pans greased well and bake at 300°, 40-60 minutes or until tests done.(insert tester into center and make sure it comes out clean.

NOTE:
This recipe is prepared in their big commercial ovens and therefore bakes very slowly, however, at home the oven temperature may have to be higher.

Filling & Frosting:
3 lbs. chocolate (use a good chocolate like Baker's German Sweet)
12 oz. clarified butter

Melt these 2 ingredients together in top of double boiler over hot water. Meanwhile ... beat together 12 yolks and 8 oz. sugar with mixer on high speed and beat this into the chocolate/ butter mixture. Next, beat until stiff 15 egg whites and 8 oz. of sugar and fold this into melted chocolate. Lastly, whip 1 quart of whipping cream until it holds shape and fold this into the chocolate mixture. Use this filling/frosting to fill between 2 layers of the baked chocolate cake and frost entire cake with this also. Keep refrigerated to use in a day or so.
(This recipe makes 5 completed cakes; each cake serves 5-6 people.)
April '94