Very Moist Chocolate Layer Cake
Writer Robbin Gourley learned the alchemy of baking from her grandmother Mattie, a North Carolinian known for her luscious cakes. Ingredients FOR CAKE: 1 cup milk 4 oz. unsweetened chocolate, coarsely chopped 1 cup vegetable shortening, plus additional for greasing pans 2 cups flour 1/2 tsp. salt 1 tsp. baking soda 1 cup firmly packed dark brown sugar 1 cup sugar 3 eggs 1 tsp. vanilla extract FOR ICING: 2 cups sugar 1/4 cup light corn syrup 1/2 cup milk 8 tbsp. unsalted butter, cut into small pieces 2 oz. unsweetened chocolate, coarsely chopped 1/4 tsp. salt 1 tsp. vanilla extract Preparation For cake, heat milk in a small saucepan over medium heat until it just begins to simmer. Remove from heat, add chocolate, and cover. Set aside for 5 minutes, then stir until smooth. Preheat oven to 350� F. Grease 3 9" cake pans and line with rounds of greased wax paper. Sift flour and salt together in a mixing bowl. Dissolve baking soda in 1/3 cup hot water. Put shortening, brown sugar, and sugar in a mixing bowl and beat with an electric mixer until fluffy. Add eggs one at a time, continuing to beat well. Add flour and chocolate mixtures in alternate batches, beginning and ending with flour. Beat in vanilla and dissolved baking soda. Divide batter equally between pans and smooth it. Bake for 30 minutes or until a toothpick stuck into cakes comes out clean. Allow to cool for l0 minutes, then turn cakes out of pans and onto cooling racks. For icing, mix together sugar, corn syrup, milk, butter, chocolate, and salt in a saucepan and cook over low heat until butter and chocolate are melted and icing is smooth. Increase heat to high and boil icing until mixture reaches 220� F on a candy thermometer, 1 - 2 minutes. Pour icing into a small mixing bowl. Beat at medium speed until slightly cooled. Add vanilla, increase speed to high, and beat until icing is smooth and soft. Working fast before it sets, spread icing on top of 1 cake layer. Top with second layer, then spread icing on top of that one. Finally, spread icing evenly over top and sides of assembled cake. Yield serves 10 Estimated time (minutes) Total Time: 90 Nutrition Facts Serving Size Number of Servings 10 Calories 720 Calories from Fat 360 Amount per Serving % Daily Value Total Fat 40 g 62% Saturated Fat 18 g 90% Cholesterol 90 mg 30% Sodium 320 mg 13% Vitamin A 7% Vitamin C 0% Amount per Serving % Daily Value Total Carbohydrate 94 g 31% Dietary Fiber 3 g 12% Sugars 89 g Protein 5 g Calcium 1% Iron 7% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories: 2,000 2,500 -------------------------------------------------------------------------------- Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2400mg 2400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Calories per gram: Fat 9 * Carbohydrate 4 * Protein 4 This recipe comes from the cookbook Cakewalk by Robbin Gourley with Joy Simmen Hamburger -- _______________________________________________ Get your free email from www.doramail.com with 30 Megs of disk space in webhosting and e-mail storage! Powered by Outblaze ------------------------ Yahoo! Groups Sponsor --------------------~--> Give the gift of life to a sick child. Support St. Jude Children's Research Hospital's 'Thanks & Giving.' http://us.click.yahoo.com/lGEjbB/6WnJAA/E2hLAA/QXMplB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
