Shelly's Recipe

CHOCOLATE TORTE VI

Category: Tortes

1/3 cup flour
3 tbsp sugar
1 tsp salt
1 3/4 cups milk
1 cup chocolate syrup
1 egg, lightly beaten
1 tbsp butter
1 tsp vanilla extract

Batter
1/2 cup butter, softened
1 1/4 cups sugar
4 eggs
1 tsp vanilla extract
1 1/4 cups flour
1/3 cup baking cocoa
3/4 tsp baking soda
1/4 tsp salt
1 1/2 cups chocolate syrup
1/2 cup water

Frosting
2 cups heavy whipping cream
1/4 cup chocolate syrup
1/4 tsp vanilla extract

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.

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.

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.

Pour into two greased and floured 9 inch 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.

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.