Chantilly Frosting: Combine the butter, evaporated milk, sugar, egg yolks, and vanilla extract in a pot over low heat. Continuously stir until it begins to thicken slightly, try not to heat the …
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Hawaiian Chantilly Cake. Add butter, oil, eggs, and vanilla. In a separate mixing bowl, whisk together flour, 1 c. sugar, baking powder, baking soda, and salt. Add to the cocoa mixture. Mix on medium low speed for 1 minute until blended, then increase to medium speed for 3 minutes.
Scoop onto foiled cookie sheet. Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 minute (Puffs should look dry. They should peel off the foil and tip over when nudged gently with a wooden spoon.) Cool and cut off tops with a serrated knife. Fill, put back tops, and sprinkle w/10x sugar, or frost with chantilly frosting.
Sweet chocolate moist cake frosted with one “winnah” chantilly frosting. So, why is the chantilly frosting special to Hawaii? The actual classic version is French. It is basically whipped cream that has been sweetened. The Hawaiian version is using butter and evaporated milk to create that creamy frosting.
This cake is a Hawaiian favorite. Make your favorite chocolate cake. The real secret is in the frosting. Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook on medium heat until thick, approximately 12 minutes. Stir constantly. Remove from heat, and add coconut and macadamia nuts.