Ingredients: |
Ingredients: CAKE:
2 squares (1 oz. each) unsweetened baking chocolate
3 tbsp. water
3/4 cup butter, softened
2-1/4 cups sugar
4 eggs, separated
1 tsp. vanilla extract
2-1/4 cups sifted cake flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1 cup milk
1/4 chopped almonds, toasted
VANILLA CREAM FILLING:
1/2 cup sugar
3 tbsp. all-purpose flour
1/8 tsp. salt
1-1/2 cups milk
2 eggs, beaten
1/4 cup chopped almonds, toasted
1/2 tsp. vanilla extract
CHOCOLATE CREAM CHEESE FROSTING
3 squares (1 oz. each) unsweetened baking chocolate
1/4 cup butter, softened
8 oz. Philadelphia cream cheese, softened
3 cups sifted powdered sugar
4 tsp. whipping cream
dash salt
1/2 tsp. vanilla extract
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Directions: |
Directions:CAKE:
Combine chocolate and water in a small saucepan; cook over low heat, stirring constantly until chocolate melts. Cool slightly.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture and vanilla; mix well.
Combine flour, cream of tartar, soda, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form; fold into batter.
Pour batter into 3 greased and floured 9 inch round cake pans; bake at 350º F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
Spread Vanilla Cream Filling between layers. Spread Chocolate Cream Cheese Frosting on top and sides of cake. Sprinkle almonds over top of cake. Chill cake 3 to 4 hours before serving.
VANILLA CREAM FILLING:
Combine sugar, flour and salt in a heavy saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until smooth and thickened. Gradually stir in about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Bring to a boil; cook, stirring constantly, 2 to 3 minutes or until thickened. Remove from heat; stir in almonds and vanilla.
CHOCOLATE CREAM CHEESE FROSTING:
Melt chocolate in a heavy saucepan over low heat, stirring constantly; cool.
Cream butter and cream cheese; add 1 cup powdered, chocolate, whipping cream, salt and vanilla, beating well at low speed of an electric mixer. Add remaining sugar; beat until thick enough to spread. |
This recipe for The Birthday Cake (Vanilla Filled Chocolate Cake) is from