Tweed Cake

  • Yield: 8 to 10 servings


1/2cup butter
1/2cup sugar
2cups cake flour
3teaspoons baking powder
-- Salt
1cup milk
1teaspoon vanilla extract
3-- squares unsweetened baking chocolate
2-- egg whites
1/2cup sugar
3/4cup butter, softened
3-- egg yolks
2 1/4cups confectioners' sugar
3tablespoons cocoa
1/2cup semi-sweet chocolate chips
2tablespoons water


  1. Preheat oven to 350F.
  2. To make the cake, butter and flour 2 8-inch round cake pans.  Cream butter and sugar.
  3. Sift dry ingredients in another bowl.  Add to the creamed mixture.  Add milk and vanilla.
  4. Grate chocolate and blend into the batter so that it looks like tweed (do not over-blend).
  5. Beat egg whites in a clean, dry bowl until frothy.  Add 1 tablespoon sugar at a time.  Beat unitl stiff peaks form.  Fold whites into tweed batter.  Pour into prepared pans.
  6. Bake for 20 to 25 minutes.  Allow to cool.
  7. To prepare the frosting:  Cream butter, chocolate, egg yolks and powdered sugar together.
  8. Frost tops of both cooled cake layers and stack.  Frost sides.
  9. To prepare the topping:  Melt chocolate chips.  Add water and blend.  Pour over the frosted cake allowing it to drip freely down the sides.

Recipe reprinted with permission from the Junior Service League’s West of the Rockies (Grand Junction, Colorado, 1994).