Truffled Chocolate Cake
Yield
1 cakePrep
20 minCook
10 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chocolate chips (semi-sweet)
|
*
|
| ¾ | cup |
whipped cream
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 16 | ounces |
pound cake
all-butter, frozen, thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chocolate chips (semi-sweet)
|
*
|
| 177 | ml |
whipped cream
|
|
| 2.5 | ml |
vanilla extract
|
|
| 462.4 | ml/g |
pound cake
all-butter, frozen, thawed |
|
Directions
In glass bowl or measure combine chocolate chips and whipping cream.
Heat in microwave on high power 1 to 1½ minutes or until chocolate is melted and mixture is smooth when mixed.
Stir in vanilla. cool until slightly thickened and of spreading consistency.
(Refrigerate to expedite the cooling process).
Cut cake into 3 layers horizontally or lengthwise.
Place bottom layer on a serving dish.
Spread evenly with ¼ of chocolate mixture.
Top with middle cake layer and spread with more chocolate mixture.
Add top cake layer and spread remaining chocolate mixture over top and sides of cake.
Refrigerate until chocolate is firm and set.
Cut into slices.
