Contestant, Wisconsin State Fair, 2013


Greater Midwest Foodways Alliance



Wisconsin State Fair

August 4, 2013





Christine Foris, Milwaukee, Wisconsin



I honestly don’t know when this cake came into being. I was born in 1955 and I remember having it and my other favorite choice; Angle food confetti cake. I would hazard a guess that my Grandmother, or possibly her Mother, found it somewhere or heard it from someone and wrote it down.


I discovered it in my Mother’s metal hand written recipe book and asked if I could have a copy. She said yes of course I could. I then had to decipher it. Recipes back then were written in order of when the ingredient was added assuming you would know what to do with it. I had a few failed attempts. After some time I tweaked it a bit. I added cream of tartar to the egg whites because I heard Alton Brown said it made for good egg whites. And indeed it does. I also tried a different type of sponge cake but found that the original is really better for this cake. Otherwise I kept it the same.


I just made it for my Mother’s 92nd Birthday and she was quite pleased with it.


For me I taste it and I think fondly of my Grandmother who lived to be 100 and of my mother for taking the time to make this wonderful cake. I hope that someday my children will ask me for the recipe and think fondly of me too .



Christine Foris, Milwaukee, Wisconsin



1/2 Cup water

2 squares bittersweet chocolate

1/2 Cup sugar

4 eggs, separated

1/2 tsp vanilla


1/2 tsp cream of tartar

1 Cup powdered sugar

1/2 Cup soft butter

1/2 tsp salt



Sponge Cake (see recipe below)

Whipped Cream (see recipe below)


Boil water, sugar, salt, and chocolate until thick, about 1700 F on an instant read thermometer.


Whisk in the 4 well beaten egg yolks adding a little at a time. Cool to slightly cooler than room temperature.


Make a paste of 1 Cup powdered sugar, 1/2 Cup soft butter, and 1/2 tsp vanilla. Add this paste to chocolate mixture after it has cooled. Beat until well blended and mixture is light in color. Cool.


Beat the 4 egg whites with the 1/2 tsp cream of tartar until stiff peaks form. Fold egg whites into the filling mixture until well blended and light in color. Let cool slightly.



Place a layer of the cake in the bottom of a spring form pan. Then layer in chocolate filling, another layer of cake, chocolate, cake, and finally another layer of chocolate. Refrigerate until set (at least 2 hours). Use a serrated knife to cut cake. When ready to serve top with whipped cream. You can decorate with fine chocolate shavings. This is best if it is served the same day,




2 Cups whipping cream

3 Tbsp powdered sugar (more or less depending on taste)

1 tsp vanilla


Mix whipping cream, vanilla, and sugar into bowl until cream is light and fluffy with mixer.




5 Eggs, separated

1 1/2 Cup sugar

1/2 Cup cold water

1 tsp vanilla

1 1/2 Cup cake flour

2 tsp baking powder

1 tsp salt

5/8 tsp cream of tartar



Beat the 5 egg yolks until lemon in color. Add cold water, vanilla, and sugar alternately and beat until thick. Add flour sifted with baking powder and salt a little at a time.


Beat the 5 egg whites with cream of tartar until stiff peaks form. Fold into batter mixture.


Pour into two 9″ round cake pans lined with parchment. Spray parchment so the cake comes out easier. Bake in a 325 degree oven for 1 hour or until tooth pick inserted in center comes out clean.


Once out run a knife along the outside edge and let cool.



For Chocolate Icebox Cake

Once cooled; cut cakes in half. Cake layers should fit in a 9″ spring form pan.


This cake tends to be spongier and not so much a chiffon type cake. I have tried both types and this one works better with Chocolate Icebox Cake