Side Pannel
Triple Chocolate Cake #1
Ingredients List
- ------------------------------------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
Directions
FILLING
1 Jar (10/12 oz) apricot
CHOCOLATE BUTTER CREAM
-preserves
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
1 Jar (10/12 oz) apricot
CHOCOLATE BUTTER CREAM
-preserves
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
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