Ingredients: |
Ingredients: 1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups all purpose flour, sifted
2 tsp baking soda
1/2 tsp salt1/2 tsp baking powder
1 cup butter, softened
2 1/2 cups granulated sugar
4 eggs
1 1/2 tsp vanilla extract
FROSTING
1 pkg semisweet chocolate pieces (6 oz)
1/2 cup light cream
1 cup butter
2 1/2 cups unsifted confectioners sugar
FILLING
1 cup heavy cream, chilled
1/4 cup unsifted confectioners sugar
1 tsp vanilla extract
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Directions: |
Directions: Combine çocoa with boiling water, mix until smooth. Cool çompletely
Preheat oven at 350. Grease and lightly flour 3 layer cake pans (9x1 1/2 in)
Sift flour with soda, salt and baking powder
In large bowl of electric mixer, at high speed beat butter, sugar,eggs, vanilla for 5 min.
At low speed beat in flour mixture (in fourths) alternately with cocoa mixture (in thirds)
Beginning and ending with flour. Do not overbeat
Divide evenly in the 3 pans. Bake 25 to 30 min. Cool in pans 10 min
Carefully loosen sides and cool on racks
FROSTING
Combine chocolate pieces, cream, butter. Stir over medium heat until smooth,
Remove from heat. Blend 2 1/2 cups confectioners sugar
Set bowl over ice and beat until it holds shape
FILLING
Whip cream with sugar and vanilla: refrigerate
Spread half of cream on one layer add the second layer and spread with remaining cream. Place the third layer. Frost sides first, covering the filling
then frost the top last. Refrigerate at least 1 hour before serving. |
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