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Receta Chocolate Shadow Cake
by Global Cookbook

Chocolate Shadow Cake
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Ingredientes

  • 4 sqr unsweetened chocolate
  • 1 1/2 c. sugar
  • 1/2 c. butter, softened
  • 1 tsp vanilla extract
  • 3 x Large eggs
  • 2 c. sifted cake flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2/3 c. lowfat milk

Direcciones

  1. Heat chocolate in 1/2 c. warm water in top of double boiler over warm water. Cook, stirring, till thickened. Add in 1/2 c. sugar and cook, stirring, 2-3 min. Remove from water and cold. Cream butter, then gradually add in remaining sugar and cream till light and fluffy. Add in vanilla; add in Large eggs, one at a time, beating thoroughly after each. Add in chocolate mix and blend well. Mix in sifted dry ingredients alternately with lowfat milk, beginning and ending with flour mix. Pour into two 9 inch layer pans lined on bottom with waxed paper. Bake at 350 degrees for 30-35 min. Cold in pans 5 min, then turn out on cake racks to cold.
  2. Spread frosting (below) between layers and on top and sides of cake. Pour chocolate shadow (below) over top, allowing some to run down sides. Butter
  3. Cream Frosting: Beat together thoroughly 3/4 c. softened butter, 2 egg yolks and 1 tsp. vanilla. Gradually add in 2 1/4 c. confectioners' sugar, beating till smooth. Chocolate Shadow: Heat 1/2 c. semi-sweet chocolate pcs in top of double boiler over warm water. Blend in 3-4 Tbsp. hot water or possibly sufficient to make mix smooth and thin sufficient to pour.