1 cup Powdered sugar
4 Eggs
1 Egg yolk
1 Tb Vanilla
1/2 cup All-purpose flour
1/4 cup unsweetened cocoa
1/8 tsp Salt
2 Tb butter, melted
Topping Ingredients
1 lb Strawberries, hulled, cut in half
1 Kiwi fruit, peeled, sliced1/8 inch
1/2 cup Blueberries
1/2 cup Raspberries
1 jar (10 oz) Apple jelly, melted
Method
- Preheat oven b 375 Degree, grease and flour pan. Place pan on baking sheet. Set aside.
- Combine powdered sugar, eggs, egg yolk and vanilla in large mixer bowl. Beat at high speed until mixture is very thick and double in volume (5 to 8 minutes). (Mixture should be light yellow and consistency of soft whipped cream.)
- Stir together flour, cocoa and salt in medium bowl. Gently stir flour mixture into egg mixture by hand, 1/4 cup at a time, just until flour mixture disappears.
- Gently stir melted butter into batter.
- Gently spoon batter into prepared pan. Bake until toothpick inserted in center comes out clean. Cool completely.
- To serve, decoratively arrange fresh fruit on top of cake.
- Drizzle melted jelly over top of cake and fruit.
- Makes 16 servings.
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