We asked Dame Carol Smoler if she would share this cake recipe served at the Networking Dinner which she hosted.
Ingredients
3 large eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cup flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 cups sliced apples, peeled and cored (I use 2 large Granny Smith)
1 cup walnuts
After bringing this cake to the Post-Holiday Potluck Party, Dame Jolene Worthington gave us the recipe. The original recipe is written using the gram units and will yield the best results.
This old fashioned chocolate layer cake is decadent with chocolate butter cream and homemade buttery toffee. Our pastry chefs call it ‘The Birthday cake.’ It has gone through several incantations over the last 24 years, reflecting the influence of our fancy and professional friendships. The cake began with Lutz Olkiewicz, a former Gold Medal Pastry recipient, and his gift to us of his award-winning Chocolate Sour Cream Cake recipe. Next came Dame Deann Bayless’s Chocolate Butter cream frosting that swathed Frontera’s chocolate cake. Finally, while we’ve always used toffee on the outside, it wasn’t perfect until we found Dame Elaine Gonzales toffee recipe in her book The Art of Chocolate. If you remember Bob Bemm’s legendary toffee, then you’ll love Elaine’s, but I’m not telling.
