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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 16 |
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When I want to serve a really special dessert, I turn to this recipe. The tender, four-layer chocolate cake has a yummy pudding-like filling.Lois Gallup Edwards, Woodland, California Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
3 tablespoons sugar |
1/4 teaspoon salt |
1-3/4 cups 2% 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 king arthur unbleached 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: |
1-1/2 cups sugar |
2 egg whites |
1/3 cup water |
1/4 teaspoon cream of tartar |
1 teaspoon vanilla extract |
chocolate curls, optional |
Directions:
1. For filling, in a small saucepan, combine the 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.
2. 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.
3. In a large 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.
4. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.
5. 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.
6. For frosting, combine the sugar, egg whites, water and cream of tartar in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes.
7. Pipe or spread over top and sides of cake. If desired, garnish with chocolate curls. Yield: 16 servings.
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