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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
4 oz semi sweet chocolate baking squares
1/2 cup butter
1 cup finely chopped pecans
2 large eggs-lightly beaten
2 cups sugar
1 1/2 flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
1 tsp vanilla extract
Chocolate Filling:
4 oz semisweet chocolate baking squares
1/4 cup butter
1/2 cup sifted powdered sugar
1/3 cup milk
Chocolate Frosting:
2 cups whipping cream
1 cup sifted powdered sugar
2/3 cup sifted cocoa
1 tsp vanilla extract
Cake: Preheat oven to 350. Grease and flour 2 (9 inch) round cake pans. Set aside.
Combine chocolate and butter in top of a double boiler. Bring water to a boil. Reduce heat to low and cook until chocolate melts. Add pecans and stir well. Remove from heat.
Combine eggs and sugar in a large mixing bowl. Beat at high speed until thickened and pale. Stir in chocolate mixture. Combine flour, baking powder, and salt. Add to chocolate mixture alternatively with milk, beginning and ending with flour. Stir in vanilla. Pour batter into prepared pans. Bake for 45-48 minutes or until inserted toothpick comes out clean.
Cool layers in pans for 5 minutes then turn out onto wire racks. Cool completely.
Filling: Combine chocolate and butter in top of a double boiler. Bring water to a boil. .Reduce heat and cook until chocolate melts. Gradually add powdered sugar, altenatively with milk, beginning and ending with sugar. Stir until smooth. Cover and chill for 30 minutes or until mixture reaches spreading consistency. Spread filling between layers.
Frosting: Combine all ingredients in a bowl. Beat at high speed until stiff peaks form. Chill 30 minutes. Frost sides and top of layers. Refrigerate until ready to serve. Store leftovers in the refrigerator.
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TRIPLE CHOCOLATE ECSTASY
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
4 oz semi sweet chocolate baking squares
1/2 cup butter
1 cup finely chopped pecans
2 large eggs-lightly beaten
2 cups sugar
1 1/2 flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
1 tsp vanilla extract
Chocolate Filling:
4 oz semisweet chocolate baking squares
1/4 cup butter
1/2 cup sifted powdered sugar
1/3 cup milk
Chocolate Frosting:
2 cups whipping cream
1 cup sifted powdered sugar
2/3 cup sifted cocoa
1 tsp vanilla extract
Cake: Preheat oven to 350. Grease and flour 2 (9 inch) round cake pans. Set aside.
Combine chocolate and butter in top of a double boiler. Bring water to a boil. Reduce heat to low and cook until chocolate melts. Add pecans and stir well. Remove from heat.
Combine eggs and sugar in a large mixing bowl. Beat at high speed until thickened and pale. Stir in chocolate mixture. Combine flour, baking powder, and salt. Add to chocolate mixture alternatively with milk, beginning and ending with flour. Stir in vanilla. Pour batter into prepared pans. Bake for 45-48 minutes or until inserted toothpick comes out clean.
Cool layers in pans for 5 minutes then turn out onto wire racks. Cool completely.
Filling: Combine chocolate and butter in top of a double boiler. Bring water to a boil. .Reduce heat and cook until chocolate melts. Gradually add powdered sugar, altenatively with milk, beginning and ending with sugar. Stir until smooth. Cover and chill for 30 minutes or until mixture reaches spreading consistency. Spread filling between layers.
Frosting: Combine all ingredients in a bowl. Beat at high speed until stiff peaks form. Chill 30 minutes. Frost sides and top of layers. Refrigerate until ready to serve. Store leftovers in the refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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