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Rudolph's Chocolate Truffle Cake Recipe

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This recipe for Rudolph's Chocolate Truffle Cake, by , is from The Furey Family Cookbook, Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, November 21, 2007


8 (1 oz) semisweet chocolate squares
2 1/2 cups milk
1 cup butter (softened)
3 large eggs
2 t vanilla
2 2/3 cups flour
2 cups sugar
1 1/4 t baking soda
1/2 t salt
Chocolate Turffle Filling, divided
10 (1 oz) semisweet chocolate squares, coarsely chopped
1/2 cup plus 2 T whipping cream
1 to 2 (1 oz) semisweet chocolate squares, finely grated

4 (1 oz) semisweet chocolate squares
6 T butter
1/4 to 1/2 cup whipping cream, divided
2 1/2 cups powdered sugar, sifted

Preheat oven to 325 degrees

Stir together first 3 ingredients in a large heavy saucepan over low heat, and cook stirring constantly, 8 to 10 minutes or until chocolate melts and mixture is smooth. Remove from heat and let cool slightly (about 10 minutes).

Whisk together eggs and vanilla in a large bowl. Gradually whish in melted chocolate mixture until blended and smooth.

Combine flour and next 3 ingredients; whisk into chocolate mixture until blended and smooth.

Pour batter into 3 greased and floured 9-inch round cakepans. Bake for 25 - 30 minutes or until stick comes out clean. Cool on wire rack for 10 minutes. Remove from pans and cool completely.

Spread 1/2 cup plus 2 T Chocolate Truffle Filling evenly on two layers, reserving the remaining 1/2 cup. (Layer, truffle filling, layer, truffle filling, layer.)

Microwave coarsely chopped semisweet chocolate squares and cream in a 2-quart microwave safe bowl at high 1 1/2 - 2 minutes stirring every minute until choc melts and mixture is smooth. Let cool slightly (about 15 minutes).

Spread warm semisweet chocolate mixture over top and sides of cakel Chill cake 30 minutes or until chocolate glaze is firm. Pipe border using a rosette tip around bottom of cake with remaining 1/2 cup Chocolate Truffle filling. Sprinkle finely grated semisweet chocolate over top of cake.

Microwave semisweet chocolate squares and 6 T butter in a large microwave bowl 1 1/2 - 2 minutes, mixing until smooth. Stir in 1/4 cup whipping cream. Stir in 2 1/2 cups powdered sugar, add remaining 1/4 cup whipping cream 1 T at a time, if necessary until smooth and creamy. Let mixture cool completely.

Personal Notes:
Personal Notes:
This came from the Southern Living Special Section - not sure what year. My friend, Alison Cockram gave it to me when she shared a different chocolate cake recipe. She said THIS is THE chocolate cake to make.




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