 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
A TOH recipe that I would like to try. I am posting it here so that I don't lose it. Looks really impressive. Ingredients:
1 cup butter, softened |
2 1/2 cups sugar |
4 eggs |
1 1/2 teaspoons vanilla extract |
1 cup baking cocoa |
2 cups boiling water |
2 3/4 cups all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup heavy whipping cream |
1/4 cup confectioners' sugar |
1 teaspoon vanilla extract |
1 cup semi-sweet chocolate chips |
1 cup butter, cubed |
1/2 cup heavy whipping cream |
2 1/2 cups confectioners' sugar |
Directions:
1. In a large mixing bowl, cream butter and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Whisk cocoa and water until smooth.
5. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth.
6. Pour into three greased and floured 9 round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes; remove from pans to wire racks.
8. FILLING:.
9. In a mixing bowl, beat cream, confectioner's sugar and vanilla on high speed until soft peaks form.
10. Chill until firm.
11. FROSTING:.
12. In a saucepan, melt chips and butter over medium heat; stir in cream.
13. Remove from the heat; stir in confectioner's sugar.
14. Chill for at least 1 hour or until completely cooled.
15. Beat with electric mixer to achieve spreading consistency.
16. PREP:.
17. Spread half of the filling over one cake layer; top with second layer and remaining filling.
18. Top with third layer; frost top and sides of cake.
19. Chill for 2 hours before cutting.
20. Yield: 12 servings.
|
|