Chantilly Cake

Chocolate Chantilly Cake with Frosting

We found a great Chantilly cake frosting for this local favorite Hawaiian dessert. Sam Choy’s recipe is a buttery and not too sweet recipe. We cut Sam Choy’s recipe in half, which easily covers a 9 x 13-inch cake. You’ll also have enough if you want to layer. You can freeze any remaining frosting to use later.

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Chantilly Cake
Cuisine: Hawaiian
  • Chantilly Cake Frosting/Icing
  • 3 sticks unsalted butter
  • 1 stick margarine
  • 1 cup evaporated milk
  • 1 whole egg
  • 1 egg yolk
  • ½ tablespoon vanilla extract
  • 1¼ cups sugar
  • 1 tablespoon cornstarch
  • Super Moist Chocolate Cake
  • 1 box super moist chocolate cake mix
  • 1¼ cups water
  • ½ cup oil
  • 3 eggs
  • ¼ cup macadamia nuts, optional
  1. Chantilly Frosting/Icing
  2. In a small pot, add butter, margarine, evaporated milk, egg, egg yolk and vanilla extract. Cook on medium heat and stir continually with a fork or whisk.
  3. Slowly stir in sugar and bring to a low boil; stirring continually. Add in the cornstarch and keep mixing until cornstarch dissolves. Turn off heat and remain mixing or whisking for about 15 minutes. Mixture will thicken slightly.
  4. Pour mixture into a cool bowl and cover with plastic wrap. Refrigerate overnight for best results.
  5. Super Moist Chocolate Cake
  6. Preheat oven to 350 degrees. Grease 13 x 9-inch baking pan or two 8-inch round pans.
  7. Combine cake mix, water, oil, and eggs. Mix together and pour into greased pan.
  8. Bake for 34 to 38 minutes. Cake is done when toothpick inserted comes out clean.
  9. Cool 10-15 minutes before removing from pan. Cool completely before frosting. Top with macadamia nuts.
You can microwave the chantilly frosting to soften before frosting cooled cake.

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