Wednesday, June 1, 2016

Cooking and Entertaining: Mom’s Dobash Cake


 
My mom's Dobash cake
Because my parents were born and raised in Hawaii, I spent a few childhood summers on the islands.  It was a wonderful experience, and I now have an appreciation for Hawaiian culture and “Hawaii-style.”  I love the islanders’ friendliness, emphasis on family and especially their food.  I jokingly say that Hawaii-style food takes special occasion foods from the various cultures, adds more fat, sugar and/or salt to them, and the result is amazing!

Dobash cake is Hawaii’s version Doberge cake, a New Orleans layered dessert containing cake and pudding.  I have fond memories of stirring the pudding-like frosting on the stove for what seemed like hours.  It was worth the wait and was the only frosting I ate as a child.  Years passed, and I forgot about Dobash cake, until a few years ago when my mom shared her recipe with me.  I’ve been making it for special occasions, and am pleased my family loves it as much as I do!

the cake ingredients

melt the chocolate in the hot water

alternately add the flour and chocolate mixtures

just out of the oven
the frosting ingredients

melting the chocolate

adding milk to the mixture

Since the frosting is runny, I place strips of wax paper under
the cake before frosting and remove them when I'm done



Mom’s Dobash Cake

   1 C.  butter
   2-1/2 C.  sugar
   4  eggs, well beaten
   4 oz.  unsweetened chocolate
   2 C.  hot water
   3 C.  flour
   2 tsp.  baking powder
   2 tsp.  baking soda
   1 tsp.  salt
   2 tsp.  vanilla extract

Preheat the oven to 350˚F.  Melt chocolate in hot water.  Sift together dry ingredients.  Cream butter and sugar.  Add eggs.  Alternately add chocolate mixture and flour.  Pour into 2 ungreased pans lined with parchment on the bottoms.  Bake around 30 minutes or until they pass the toothpick test (Insert a clean toothpick into the center of the cake and if it comes out clean, the cake is done.)

While the cakes are cooling, prepare the frosting.  After the cakes have cooled, remove them from the baking pans and remove the parchment paper from the cake.  Place one layer on a plate, and frost with about 1/3 of the frosting.  Place the additional layer on top and ice the top and sides.

Frosting
   2 Tbsp.  cornstarch
   3/4 C.  sugar
   2 oz.  unsweetened chocolate
   1 C.  milk
   1 tsp.  vanilla
   1 Tbsp.  butter.

Melt chocolate a pan over low heat.  Add sugar and cornstarch.  Stir until smooth.  Add milk and cook until thick, about 10-15 minutes.  Remove from heat and add vanilla and butter.


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