Truffle Cake Recipe


3 cups chocolate chips

1 cup margarine

6 eggs


Heat oven to 425° F.

Coat an 8×3-in. cake pan with non-stick spray.

Line bottom with wax paper; spray paper. (Have a large roasting pan ready.)

Melt chips and butter together; stir until well blended.

Beat eggs in a large bowl with mixer on high 7 minutes, or until tripled and soft peaks form.

Fold in chocolate mixture until blended.

Pour into cake pan.

Place large pan in oven; place cake pan inside.

Pour boiling water into roasting pan to come halfway up sides of cake pan.

Cover cake pan loosely with foil; bake 40 minutes. (Cake looks soft but sets when cold.)

Cool cake in pan on a wire rack.

Cover and refrigerate 3 hours, or until firm.

 Invert on serving platter; shake down sharply to release cake.

Peel off paper.

If desired, lay five 3/4-in.-wide strips of paper 3/4 in. apart on cake.

Sift cocoa between strips; carefully lift paper.

Repeat in opposite direction, this time sifting on confectioners’ sugar.


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