4 oz White chocolate, shaved
1 tsp Water
2 Sticks butter, softened
1/2 tsp Salt
1 tsp Soda
1 1/2 cup Sugar
1 cup Buttermilk
2 Eggs
2 cup Cake flour
1 tsp Vanilla
1/2 cup Chocolate chips
1/2 cup Pecans, chopped
1/2 cup Coconut
1/2 Recipe chocolate custard (follows)
6 Chocolate caramels
2 tbsp Creme de cacao
Chocolate sprinkles
SEVENTH HEAVEN FROSTING
1/2 cup Powdered sugar
1 tsp Cocoa
1/2 pt Whipping cream
3 drop Vanilla, more or less
CHOCOLATE CUSTARD
3 tbsp Sugar
1 tbsp Flour
2 Eggs, slightly beaten
2 cup Milk, scalded
1/2 tsp Vanilla
2 oz Semi-sweet chocolate, melted and cooled
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From: "Hacklaender, Elaine" <EHacklaend@admin.clemsonsc.ncr.com>
Date: Tue, 07 Sep 93 14:51:00 PDT Melt white chocolate in water over low heat. Cream butter and blend in chocolate. Sift flour with salt and soda. Add flour mixture, sugar and buttermilk to chocolate/butter mixture. Beat 2 minutes. Beat in eggs one at a time. Add vanilla. Fold in chocolate chips, pecans and coconut. Bake in 2 well-greased, floured 9-inch cake pans at 350 degrees for 30 minutes.
Cook 1/2 recipe for Chocolate Custard (recipe follows). Add caramels to custard when custard becomes thick. Stir until caramels melt. Cool.
When cake is cooled, drizzle creme de cacao on bottom layer. Sand- wich with custard. Frost with Seventh Heaven frosting. Add chocolate sprinkles on top.
Seventh Heaven Frosting: Sift together sugar and cocoa. Whip cream until frothy. Gradually beat in sugar mixture. Add vanilla.
Chocolate Custard: Combine sugar and flour. Beat into eggs. Beat chocolate into egg mixture. Add to scalded milk in double boiler and cook, stirring often until thickened. Add vanilla. Cool.
Note: for regular custard, skip the chocolate. This recipe is good without the chocolate if you aren't using it for the cake -- which is why I'm posting the whole thing and not just the 1/2 called for in the cake.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives.
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