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From Scratch Chocolate Dobash Cake

A classic and a favorite still.  Moist and fluffy chocolate cake with the o so familiar thick frosting.

Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 30-35 minutes | Ready In: 50 minutes
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US Metric


  • 3 large eggs, separated
  • 1 1/2 c. white sugar
  • 1 1/2 c. all purpose flour
  • 3/4 tsp.  baking soda
  • 3/4 tsp.  salt
  • 3/8 c.unsweetened cocoa
  • 3/8 c.vegetable oil
  • 1 c. milk


  • 1 1/2 c. water
  • 1 c. sugar
  • 1/4 tsp. salt
  • 1/4 c.butter
  • 1/2 c. unsweetened cocoa
  • 3/8 c. cornstarch 
  • 1/2 c. water
  • 1 tsp. vanilla extract

Cooking Process:

Preheat oven to 350 degrees. Generously grease  2 - 8" round pans. Gradually beat egg whites until frothy. Add 1/2 c.of sugar. Continue beating until stiff. In a mixing bowl; sift dry ingredients. Add oil and half of milk. Beat until well blended. Add remaining milk and egg yolks. Beat until smooth. Fold in stiff egg whites. Divide batter into prepared pans. Bake for 30-35 minutes. Cool and slice each layer in half, horizontally, to make 4 layers. Note: Optional to bake in a 9x13-inch baking pan. Frost with Dobash frosting.

Frosting: In a saucepan over medium heat; whisk together water, sugar, salt, butter and cocoa. Bring to a boil. In a mixing bowl; combine cornstarch and water. Whisk into cocoa mixture; stirring constantly until mixture thickens. Stir in vanilla.Pour frosting over cake while still hot; spread evenly with a spatula. Note: Work quickly as frosting will set up as it cools.

User Reviewsview all rating
Reviewed on: Sep 6, 2013 By
I made this for a picnic potluck and it was a huge it! The frosting was soft and pudding-ish but set when cooled completely so that it wouldn't drip
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Reviewed on: Nov 8, 2012 By Bridget
Cake looked delicious; however, frosting not the same as Hawaii's bakeries. Not sure what I did wrong; wanted a soft pudding-like frosting