Chocolate Tort From Taste Of Home Winner |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
I haven't made this one yet, but I will soon. YUMMMMMMMMM The tender, four-layer chocolate cake has a yummy pudding-like filling. Instead of the whipped cream frosting, you could use chocolate-flavored whipped topping. Read more . —Lois Gallup Edwards, Citrus Heights, California . Ingredients:
* 1/3 cup all-purpose flour |
* 3 tablespoons sugar |
* 1 teaspoon salt |
* 1-3/4 cups milk |
* 1 cup chocolate syrup |
* 1 egg, lightly beaten |
* 1 tablespoon butter |
* 1 teaspoon vanilla extract |
* batter |
* 1/2 cup butter, softened |
* 1-1/4 cups sugar |
* 4 eggs |
* 1 teaspoon vanilla extract |
* 1-1/4 cups all-purpose flour |
* 1/3 cup baking cocoa |
* 3/4 teaspoon baking soda |
* 1/4 teaspoon salt |
* 1-1/2 cups chocolate syrup |
* 1/2 cup water |
* frosting |
* 2 cups heavy whipping cream |
* 1/4 cup chocolate syrup |
* 1/4 teaspoon vanilla extract |
Directions:
1. Directions:
2. For filling, in a small saucepan, combine flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened.
3. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.
4. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.
5. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.
6. Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a mixing bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake. Yield: 16 servings.
|
|