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Very Special Chocolate Cake

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Submitted by tyfillingim

Special Chocolate Cake recipe

YIELD

24 servings

PREP

45 min

COOK

hrs

READY

3 hrs

Ingredients

Chocolate layers
2 ½ 591
CUPS ML ALL-PURPOSE FLOUR
sifted
½ 118
CUP ML COCOA POWDER
½ 2.5
TEASPOON ML SALT
2 473
CUPS ML BROWN SUGAR
packed *
½ 118
CUP ML BUTTER
2 2
LARGE LARGE EGGS
¾ 177
CUP ML BUTTERMILK
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML VINEGAR
½ 118
CUP ML COFFEE
strong
Yellow layer
1 ¼ 296
CUPS ML CAKE FLOUR
1 237
CUP ML SUGAR
1 ½ 7.5
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
¼ 59
158
CUP ML MILK
1 1
EACH EACH EGGS
Chocolate frosting
½ 118
CUP ML BUTTER
1 1
EACH EACH EGGS
3 86.7
OUNCES ML/G UNSWEETENED CHOCOLATE
1 15
TABLESPOON ML LIGHT CORN SYRUP
2 ¾ 651
CUPS ML POWDERED SUGAR
2 3E+1
TABLESPOONS ML WATER
½ 2.5
TEASPOON ML SALT
Caramel filling
½ 118
CUP ML BUTTER
1 237
CUP ML BROWN SUGAR *
¼ 59
CUP ML MILK
0.6
TEASPOON ML SALT
1 ¾ 414
CUPS ML POWDERED SUGAR
or more

Directions

Chocolate Layers:

Preheat oven to 350℉ (180℃). Grease and flour two 9-inch layer pans.

Sift flour, cocoa and salt onto waxed paper. In large bowl, beat sugar, butter and eggs with electric mixer at high speed for 5 minutes, or until light and fluffy.

Add flour mixture alternately with milk, beating at low speed after each addition.

Moisten baking soda with vinegar, and stir into batter along with coffee. Divide batter between the two prepared pans.

Bake for 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen edges and turn out onto wire rack.

Yellow Layer:

Grease and flour a 9-inch layer pan. Sift flour, sugar, baking powder and salt into small bowl.

Add shortening and ½ cup of the milk. Beat with electric mixer at medium speed for 2 minutes, scraping sides often. Add remaining milk and egg; beat 2 minutes longer. Pour into pan.

Bake for 35 minutes, or until toothpick inserted in center comes Cool 10 minutes. Loosen edges and turn out onto wire rack. Cool completely.

To assemble cake:

Place one chocolate layer on serving plate; spread with half of Caramel Filling.

Top with yellow layer; spread with remaining filling. Place second chocolate layer on top.

Frost side and top of cake with Vanilla Frosting, making deep swirls. Keep in cool place until ready to serve.

Slice into THIN wedges, and serve with vanilla ice cream if desired.

Caramel Filling:

In medium saucepan, melt butter; add sugar and bring to a boil, stirring constantly. Lower heat, cook and stir for 2 minutes longer. Stir in milk and salt.

Remove from heat; cool to lukewarm. Gradually stir in powdered sugar until smooth.

Chocolate Frosting:

In medium bowl, combine butter, egg, chocolate and corn syrup. Beat until smooth. Add powdered sugar, water and salt. Beat again until smooth and spreadable.

If too soft to spread, add more sugar.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 330 38% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 289mg 12%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 6%
Sugars g
Protein 8g
Vitamin A 8% Vitamin C 0%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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