Ingredients
- 45 mins
- 9 by
- 4 eggs
- 1 1/2 layer cake pans
- 1 frosting
- 2 3/4 c unsifted confectioners
- 2 1/2 c sugar
- 2 c boiling water
- 1 1/2 c cream (heavy)
- 2 3/4 c sifted all-purpose flour
- 1 c butter
- 1 c buttermargine
- 6 oz semisweet chocolate (pieces)
- 1 c unsifted unsweetened cocoa
- 2 ts baking soda
- 1 1/2 ts vanilla
- 1 ts vanilla extract recipe by maureen anthony
- 1/2 ts baking powder
- 1/2 ts salt
spatula; 4. Remove from pans; cool on racks. Frosting:In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth. Remove from heat. With whisk, blend in 2 1/2 cups confectioners' sugar. In bowl set over ice(I use ice cubes) beat until it holds shape. Filling: whip cream with sugar and vanilla;refrigerate. To assemble cake: On plate place a layer, top side down;spread with half of cream. Place second layer, top side down;spread with rest of cream. Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin-edged sharp knife;slice with a sawing motion. And forget the swirls. I think it looks gourmet just to spread the frosting. It dries really dark and looks cool. Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.JM ----