Directions: |
Directions:Heat oven to 350º. Combine dry cake mix, butter and egg thoroughly with fork or pastry blender. Shape dough into a ball and cut into 5 equal parts. With a floured rolling pin, roll each part onto the bottom of an inverted 9 inch round cake pan. Roll dough almost to the edge but not past. Put the pan on top of a wet dish towel so it doesn't slip when you roll the dough.
Bake 8-10 minutes, until edges brown slightly. After removing pan from oven, wait 1 minute, then loosen the round with a spatula or long knife and transfer it to a clean dishtowel. Repeat for all 5 layers.
Add dry frosting mix to whipping cream and vanilla. Chill thoroughly, then beat until stiff. Put a dab of frosting on the cake plate before putting down the first round. Then, fill layers with about 1 c. of filling, round, filling, round, etc. Sprinkle powdered sugar or cocoa on top of the cake. Cake needs to settle overnight in the fridge, or a minimum of 5 hours so that the layers and filling bond before transporting it. |
Personal
Notes: |
Personal
Notes: This is my mom's recipe. I have a hard-to-read fax of this dated 1997 from Grandpa's Jewelry to me at my job in Houston. I haven't made one of these cakes in more than 10 years, because Jiffy stopped selling the boxed icing mixes that are the basis for the recipe. Trader Joe's and Whole Foods now have boxed icing readily available to use, and I am going to give it a try with one of the new brands soon. This cake is a lot of work but worth the effort.
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This recipe for Versailles Chocolate Torte is from