Recipe Talk

I am looking for a chocolate cake recipe from the September or October 2004 issue of All You magazine. It is a magazine sold exclusively at Wal-Mart. The chocolate cake was 4 layers and had some type of coffee frosting in between the layers and this really thick chocolate frosting on top. The entire cake with the frosting called for 4 sticks of butter. If anyone could help me I would really appreciate it. I have misplaced the magazine and need it for a birthday dinner.

HERE IS THEIR SITE, YOU CAN REQUEST A RECIPE.
Patty

Staff Meals

All Things Considered, February 19, 2001 · Linda Wertheimer visits the acclaimed Chanterelle restaurant in the Tribeca area of Manhattan to talk to the chef and owner about his new cookbook, Staff Meals from Chanterelle. David Waltuck has put together the recipes for the meals the staff eats every day at 4:30 before they start serving dinner to customers. The staff meals are home-style in contrast to the sophisticated gourmet food served to the Chanterelle customers. Staff Meals from Chanterelle is written by David Waltuck and Melicia Phillips and is published by Workman Publishing.
http://www.npr.org/templates/story/story.php?storyId=3811842
Contact Us
Note: If you wish to send a story idea or press release to NPR, please see our pitch page for contact addresses and guidelines.

We value your feedback. Please select one of the options below to compose a message.

Recipient: NPR Program (Morning Edition, Day to Day, etc.)
Office/Service (transcripts, management, etc.)

Please select a program Morning Edition All Things Considered Day to Day Talk of the Nation Fresh Air with Terry Gross News & Notes with Ed Gordon Weekend Edition Saturday Weekend Edition Sunday Wait Wait... Don't Tell Me# Performance Today The Motley Fool Radio Show Weekend All Things Considered Jazz Profiles SymphonyCast World Cafe The World of Opera NPR Ombudsman (Listeners' Advocate)

If you do not see the desired program listed above, please check the list of other programs on the right.

Please select an office or service NPR Ombudsman (Listeners' Advocate) Corrections Online / Technical Support NPR Shop Transcript Orders Permissions / Copyrights Sponsorship Donor Support Foundation Support NPR on Sirius Satellite Radio NPR Worldwide (Listening Overseas) NPR Management Listener Services Other Office

If you do not see the desired office listed above, please check the list of other organizations on the right.

Subject:
Body:

E-mail:

Your Name:

Help us pronounce your name:

Optional:
Location:
Afghanistan Albania Algeria Angola Antigua and Barbuda Armenia Antarctica Argentina Austria Australia Azerbaijan The Bahamas Bangladesh Barbados Belarus Belize Belgium Benin Bhutan Bolivia Bosnia Botswana Brazil Bulgaria Burkina Faso Burundi Cambodia Cameroon Canada Cape Verde Central African Republic Chad Chile China Colombia Comoros Costa Rica Cote DIvoire Croatia Cuba Cyprus Czech Republic Dem. Rep. of Congo Denmark Djibouti Dominica Dominican Republic Ecuador Egypt El Salvador Eritrea Estonia Ethiopia Finland France Gabon Gambia Georgia Germany Ghana Greece Grenada Guatemala Guinea Guyana Haiti Honduras Hungary Iceland India Indonesia Iran Iraq Ireland Israel Italy Jamaica Japan Jordan Kazakhstan Kenya Korea Kosovo Kuwait Kyrgyzstan Laos Latvia Lebanon Lesotho Liberia Libya Lithuania Luxembourg Macedonia Madagascar Malawi Malaysia Maldives Mali Malta Mauritania Mauritius Mexico Moldova Monaco Mongolia Morocco Mozambique Myanmar Namibia The Netherlands Nepal New Zealand Nicaragua Niger Nigeria Northern Mariana Islands Norway Palau Panama Paraguay Peru Philippines Poland Portugal Puerto Rico Qatar Republic of Congo Republic of the Marshall Islands Romania Russia Rwanda Saint Kitts and Nevis Saint Lucia Saint Vincent and the Grenadines Saudi Arabia Senegal Seychelles Sierra Leone Singapore Slovak Republic Slovenia Somalia South Africa South Korea Spain Sudan Suriname Sri Lanka Swaziland Sweden Switzerland Syria Tajikistan Taiwan Tanzania Thailand Togo Trinidad and Tobago Tunisia Turkey Turkmenistan Ukraine United Arab Emirates United Kingdom United States Uruguay Uzbekistan Venezuela Vietnam Virgin Islands Wake Island Zambia Zimbabwe Zwaziland
Station: I am a member.

ex. "WXYZ-FM" | Printable Station List (PDF)

Subscribe: Please send me info about my local station.
Please send me updates from NPR.

View Privacy Policy

NPR reserves the right to read on the air and/or publish on its Web site or in any medium now known or unknown the e-mails and letters that we receive. We may edit them for clarity or brevity and identify authors by name and location. By sending us a letter or e-mail, you agree to these terms. For additional information, please consult our Terms of Use.

General Phone Numbers:
NPR Staff Directory (202) 513-2000
Listener Services (202) 513-3232
Corporate Sponsorship (202) 513-2093
NPR Foundation (202) 513-2073
Main Fax (202) 513-3329

Media Relations:
Phone Number (202) 513-2300
Press Contacts

Mailing Address:
635 Massachusetts Ave., NW
Washington, D.C. 20001

Devil's Food Cake with Fudge Frosting

1/2 cup plus 2 tbls. unsweetened American-style cocoa powder (not Dutch process), plus more for dusting

2/3 cup boiling water

1 1/2 tsps. baking soda

4 ozs. unsweetened chocolate, coarsely chopped or broken into small pieces

2 cups plus 2 tbls. cake flour

1/2 tsp. baking powder

Generous 1/4 tsp. salt

2 1/2 sticks unsalted butter, slightly softened

2 1/2 cups sugar, divided

1 large whole egg

5 large egg yolks

1 cup sour cream

1 tbl. pure vanilla extract

4 large egg whites

Fudge Frosting (recipe follows)

1. Preheat oven to 350 degrees and position a rack in the center. Grease 3 (9-inch) round cake pans very generously. Line the bottoms of the pans with waxed paper. Grease the paper. Dust the pans generously with cocoa powder, tapping out any excess.

2. In a medium bowl, pour the boiling water over the 1/2 cup plus 2 tablespoons cocoa powder and stir until completely smooth. Stir in the baking soda until well blended. Let the mixture cool.

3. In a double boiler, melt the chocolate over 1 inch of hot, but not simmering water, stirring occasionally, about 5 minutes. Remove the pan from heat and set aside.

4. Sift together the flour, baking powder and salt. Set aside.

5. Put the butter in the large bowl of a standing electric mixer and beat at medium speed until very light and fluffy, about 2 minutes. Add 21/4 cups of the sugar and beat until well blended, about 3 minutes.

6. Beat in the whole egg and the egg yolks, 1 at a time. Then beat in the cooled cocoa mixture until very smooth. Beat in the slightly warm chocolate mixture until evenly incorporated.

7. At low speed, beat in half of the dry ingredients, then the sour cream and vanilla, then the remaining half of the dry ingredients, just until evenly incorporated and smooth.

8. In a completely grease-free large bowl of an electric mixer, beat the egg whites at medium speed until foamy and opaque. Increase the speed to high and continue beating until soft peaks begin to form. Gradually beat in the remaining 1/4 cup of sugar and beat until the peaks are stiff but not dry.

9. Using a rubber spatula or whisk, fold about 1 cup of the chocolate batter into the whites. Then gently fold the whites into the remaining batter until thoroughly incorporated. Do not overmix.

10. Divide the batter equally among the prepared pans, spreading it to the edges with a rubber spatula. Bake on 2 oven racks for 30-35 minutes or until a cake tester inserted in the center comes out clean, but still moist, the top springs back slightly when lightly pressed and the layers are pulling away from the sides of the pans. Transfer the pans to racks and let cool completely.

11. Carefully run a thin knife around the edges of the pans to loosen the cake layers. Rap the pans sharply and repeatedly against the counter top until the layers loosen. Invert each layer onto a flat plate or board. Peel off waxed paper. Lay a cooling rack on each cake bottom and invert so that cakes are right side up.

12. Place 1 cake layer on a serving platter. Using an icing spatula or a table knife, immediately spread a generous fourth of the Fudge Frosting on the layer. Place another cake layer on top and spread on another generous fourth of the frosting. Add the final layer.

13. Cover the top and sides of the cake evenly with the remaining Fudge Frosting, smoothing or swirling it attractively. Let stand a few minutes until frosting firms slightly, then serve.

FUDGE FROSTING

1 1/4 cups heavy cream

1 2/3 cups sugar

6 1/2 ozs. unsweetened chocolate, finely chopped

1 1/2 sticks cold, unsalted butter, cut into 12 tablespoons

1 1/2 tsps. pure vanilla extract

1. In a medium saucepan, stir together the heavy cream and the sugar. Bring to a boil over moderately high heat, stirring once or twice. Reduce the heat to moderately low and cook, stirring occasionally, until the mixture thickens slightly, about 4 minutes. Adjust the heat to maintain a simmer and cook, stirring often, for 2 minutes longer. Remove from heat.

2. In a large bowl, combine the chocolate and the butter. Pour in the hot cream and stir occasionally with a wooden spoon until completely melted. Stir in the vanilla just until blended.

3. Place the bowl in a larger bowl filled with ice water. Using a hand-held mixer, beat the frosting at high speed until shiny and thick enough to hold a shape, about 5 minutes. Watch carefully as you beat. If the frosting near the side of the bowl becomes very stiff, immediately remove the bowl of frosting from the ice bath and continue beating.

Sorry i dont have any ideas for you:-(