May 19th - Culinary Tech - Chocolate Cake with Boiled Icing

Posted: May 19, 2020

For the Chocolate Cake:


2 cups white sugar

1 ¼ cups flour

¾ cup cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 eggs

1 ½ cup milk

½ cup vegetable oil

2 tsp vanilla extract



1.   Preheat oven at 350 F.

2.   In bowl, combine sugar, flour, cocoa powder, baking powder, baking soda and salt.

3.   Add eggs, milk, vegetable oil and vanilla. Mix well.

4.   Grease a bundt pan.

5.   Pour batter into the pan so that it is just a little over half full (the full recipe should do this).

6.   Cover with parchment paper and bake in the over for 45 min or until a toothpick comes out clean.

7.   Remove from pan and let cool completely before adding icing.


For the Boiled Icing:


4 egg whites

2 cups brown sugar

¼ cup water

Pinch of salt



1. Whip egg whites until they form soft peaks. Set aside.

2. In a saucepan, mix brown sugar, water and salt.

3. Bring brown sugar mixture to a boil over medium heat.

4. Once mixture starts to boil, boil for exactly 2 ½ minutes.

5. Begin whipping egg whites again and gradually add brown sugar mixture (about a ¼ cup at a time) to the egg whites while whipping.

6. Once all brown sugar mixture is added, whip icing for another 2-3 minutes until think and fluffy  Enjoy!


A few things I would like you to do:


1.   What is the purpose of vegetable oil in a cake?

2.   What would happen if you undercooked the brown sugar mixture for your boiled icing? What about if it was over cooked?

3.   Why would you want to freshly make your boiled icing rather than the day before? What happens if it sits out for a long time?

4. You can add cream of tartar to the boiled icing. What benefit would this give your icing?



Send your answers to my e-mail or on the Instagram account!