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Categories:
butter vegetable oil sugar eggs almond extract vanilla extract sugar flour baking powder baking soda salt plain yogurt
Viewed: 7 - Published at: 7 years agoIngredients
- 1 cup butter
- 1/2 cup vegetable oil
- 2 1/2 cups sugar
- 7 eggs separated
- 1 tsp. almond extract
- 2 tsp. vanilla extract
- 1/4 cup sugar
- 3 cups flour
- 1/2 cup cocoa(sifted)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 2/3 cup plain yogurt
- 1 cup toasted crushed almonds(cooled)
Method
- Preheat oven to 325 degrees. Grease and flour a pan 16"x11" or a round 14" pan.
- In a mixing bowl on high, cream butter and oil with the 2 1/2 cups sugar for five minutes. Add egg yolks and flavorings and beat on high for about five more minutes scraping the bowl a few times. Sift the dry ingredients except for cocoa and add to batter alternately with the yogurt.(mixer on low at first and then on medium)Beat for five minutes.Fold in the almonds. Pour half the batter into a big bowl. Add cocoa to the remaining batter and mix for two more minutes. Pour this mixture into another big bowl. Beat the egg whites on high with the salt until foamy. Gradually add the 1/4 cup of sugar and continue beating on high until a stiff merinque forms. Carefully fold 1/2 of this into one of the bowls of batter and 1/2 into the other bowl of batter. Pour one of the bowls of batter into the prepared baking pan and then pour the other bowl of batter on top. Use a knife to swirl the top batter into the bottom one. Decorate the top of the cake with slivers of almonds if you wish. Bake for 35 to 40 minutes or until done. Remove from oven and let sit for ten minutes. Invert onto a cake dish if you wish. Sift a light coating of icing sugar on the top after it has cooled. For a smaller cake prepare half of the recipe and bake in a greased and floured 9"x13" pan or a round 10" pan for 25 to 30 minutes.
