Ingredients: |
Ingredients: 1 pkg. white cake mix with pudding
2 sq. (1 oz. each) unsweetened chocolate, coarsely shredded
3/4 c. sugar
1/4 c. milk
1 tbsp. butter or margarine
1 sq. (1 oz.) unsweetened chocolate, cut up
2 egg yolks
1 pkg. (7.2 oz.) fluffy white frosting mix
1 bar (4 oz.) sweet cooking chocolate
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Directions: |
Directions:Preheat oven to 350º.
Prepare cake mix according to pkg. directions, folding coarsely shredded chocolate into batter. spoon batter into 3 greased and floured 8-in. round cake pans. Bake 22 - 28 minutes or until cakes pull away from sides of pans. Let cool in pans for 10 minutes; remove from pans and cool completely on wire racks.
Meanwhile, in a 1 1/2-qt. saucepan, combine sugar, milk, butter or margarine, and cut-up chocolate. Cook over medium heat, stirring constantly, until margarine and chocolate are melted.
In a medium bowl, beat egg yolks. Gradually stir in half o the hot mixture. Stir egg-chocolate mixture back into saucepan. Heat to boiling, stirring constantly. Continue boiling and stirring for two minutes. Remove from heat and let cool completely.
Prepare white frosting according to pkg. directions.
Place one cake layer on a platter. Spread with half of the cooled chocolate filling. Top with another layer and spread with remaining filling. Put 3rd layer on top. Swirl top and sides with white frosting.
With a vegetable parer or thin, sharp knife, slice across the chocolate bar with long thin strokes. Garnish cake with these chocolate curls. |
This recipe for Anniversary Cake is from