PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - BakingShop  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Coupons
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements
      Title: TRIPLE CHOCOLATE CAKE
 Categories: Chocolate, Cakes
      Yield: 16 Servings
 
----------------------------CAKE---------------------------------
  2 1/2 c  Cake flour
      1 ts Baking soda
      1 c  Butter
      3    Eggs
  1 1/3 c  Water
    1/3 c  Unsweetened cocoa
    1/2 ts Salt
      2 c  Sugar
      1 ts Vanilla

--------------------------FILLING-------------------------------
      1    10/12 oz jar apricot preserv

-------------------CHOCOLATE BUTTER CREAM------------------------
    1/4 c  Butter, softened
    1/4 c  Sifted cocoa
    1/2 ts Vanilla
      1 c  Sifted powdered sugar
    1/4 c  Milk

---------------------------GLAZE--------------------------------
      1 c  Sugar
    1/4 c  Heavy cream
    1/2 c  Unsweetened cocoa
    1/4 c  Water
 
      Preheat oven to 350 degrees.  Grease and flour two 9" round cake
  pans.
      To prepare the cake, in a medium bowl, combine the flour, cocoa,
  baking soda and salt.  In a large bowl, with electric mixer on
  medium, beat butter and sugar until light and fluffy, about 10
  minutes.  Add eggs, one at a time, beating well after each addition.
  Add vanilla.  With mixer on low, alternately beat in flour mixture
  and water.  Pour batter into pans.  Bake for 30 - 35 minutes until
  toothpick inserted in center comes out clean. Cool in pans for 10
  minutes.  Remove from pans: cool on rack.
  
      Using a sharp knife, split each layer in half horizontally.
  Spread 3 layers with the preserves.
  
      To prepare the butter cream filling, beat butter until light and
  fluffy Alternately beat in sugar, cocoa and milk.  Add vanilla.
  Spread 1/3 of the butter cream over each layer with apricot
  preserves.  Stack layers, ending with the plain layer.
  
      To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy
  cream and water.  Cook over low heat, stirring, until smooth.  Bring
  to a boil: Boil for 1 minute.  Cool slightly.
  
      Place cake on rack over wax paper.  Pour glaze over the cake,
  spread- ing to evenly coat.  Chill 30 minutes or until set.  Garnish
  with whipped cream piped around the top edge and spot the chopped
  pistashios around the top of the whipped cream.
  
  This is from one of my MIL's clippings from Women's Day.  Date unknown
  
  Shared by Robert Rostrup


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - BakingShop - Cake Decorating - Jobs - Links

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart