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Layered Chocolate Dessert Cake Recipe
|Milk||1 1⁄2 Cup (24 tbs)|
|Unsweetened chocolate||4 Ounce (4 Squares)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Mocha butter cream||1 Cup (16 tbs) (1 Recipe)|
|Special chocolate icing||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5647 Calories from Fat 2181
% Daily Value*
Total Fat 254 g390.1%
Saturated Fat 125.5 g627.7%
Trans Fat 14.6 g
Cholesterol 698.8 mg
Sodium 4043.8 mg168.5%
Total Carbohydrates 844 g281.3%
Dietary Fiber 26.7 g106.6%
Sugars 604.4 g
Protein 66 g132.5%
Vitamin A 72.9% Vitamin C
Calcium 62.9% Iron 194.6%
*Based on a 2000 Calorie diet
Place 1 cup milk, chocolate, and 1/2 cup sugar in top of double boiler.
Place over boiling water; cook, stirring constantly, until chocolate is melted.
Remove from boiling water; cool.
Cream the butter and remaining sugar in large mixing bowl with electric mixer.
Add vanilla and eggs; beat well.
Beat in chocolate mixture.
Sift flour with salt; add to chocolate mixture alternately with remaining milk.
Beat 2 minutes at medium speed.
Dissolve soda in 3 tablespoons boiling water.
Add to batter; beat 1 minute.
Pour into prepared pan.
Bake at 350Â°F 30 to 35 minutes or until cake tests done.
Cool in pan 10 minutes.
Remove from pan; cool on rack.
Trim edges from cake; cut cake crosswise into 3 equal portions.
Cover 2 portions with Mocha Butter Cream; stack one on top of other.
Place on cake plate.
Top with remaining portion.
Spread top and sides with thin layer of Mocha Butter Cream.
Pour most of icing over top and sides of cake.
Chill until firm.
Drizzle remaining icing over top of cake, if desired; chill until firm.