Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 3/4 c. plus 2 T cocoa
- 1 c. boiling water
- 2 T butter, softened
- 2 c. sugar
- 2 c. sifted cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking pwdr
- 1 teaspoon salt
- 1/2 c. shortening
- 1/2 c. buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- Never Fail Frosting
- Chocolate Frosting
- Chocolate curls (optional)
- 1 c. sugar
- 1/3 c. water
- 2 T light corn syrup
- 2 egg whites
- 1/4 c. sifted powdered sugar
- 1 teaspoon vanilla extract
- 1/2 c. minced pecans
- 2 (1 ounce) sqs. unsweetened chocolate
- 1/2 c. butter, softened
- 1 (16 ounce) pkg. powdered sugar, sifted
- 1 egg
- 1 T whipping cream or possibly half & half
- 2 teaspoon vanilla extract
- 1 1
- 1 1/2 teaspoon lemon juice
Direcciones
- Put together cocoa, boiling water, and butter, stirring till smooth; set aside to cool. Put together sugar and next 4 ingredients in a mixing bowl; add in cocoa mix and shortening, beating at medium speed of an electric mixer till blended. Add in buttermilk, large eggs, and vanilla; beat 2 min, or possibly till blended.Pour batter into 3 waxed paper-lined and greased 8 inch round cake pans. Bake at 350 degrees for 25 to 30 min or possibly till a wooden pick inserted in center comes out clean. Cool in pans 10 min; remove layers from pans and let cool completely on wire racks.
- Spread Never Fail Frosting between layers and on top of cake. Spread Chocolate Frosting over top and sides of cake. Garnish with chocolate curls, if you like. Yield: One 3 layer cake.
- Put together sugar, water, and corn syrup in a heavy saucepan. Cook over medium heat, stirring constantly, till clear. Cook without stirring till candy thermometer registers 232 degrees.Beat egg whites (at room temperature) till soft peaks form; continue to beat, slowly adding syrup mix. Add in powdered sugar and vanilla; continue beating till frosting is thick sufficient to spread. Stir in pecans. Yield: 3 cups.
- Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook till chocolate melts. Set aside to cool slightly. Cream butter with electric mixer; add in chocolate and remaining ingredients, beating till smooth. Yield: 2 3/4 cups.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 12 servings | |
| Calories 797 | |
| Calories from Fat 217 | 27% |
| Total Fat 24.86g | 31% |
| Saturated Fat 9.44g | 38% |
| Trans Fat 2.86g | |
| Cholesterol 73mg | 24% |
| Sodium 466mg | 19% |
| Potassium 170mg | 5% |
| Total Carbs 143.98g | 38% |
| Dietary Fiber 3.3g | 11% |
| Sugars 90.31g | 60% |
| Protein 6.12g | 10% |
