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Ingredientes
- 6 c. cake flour
- 5 1/4 c. sugar
- 2 1/4 c. Hershey.'s Cocoa
- 2 Tbsp. baking soda
- 4 1/2 c. lowfat milk
- 1 1/2 c. butter
- 12 lrg Large eggs
- 1 Tbsp. vanilla extract
- 2/3 c. water
- 4 Tbsp. meringue pwdr
- 12 c. sifted confectioners' sugar
- 1 1/4 c. shortening
- 3/4 tsp salt
- 1 tsp clear almond extract
- 1 tsp clear vanilla extract
- 1 tsp colorless butter flavor
Direcciones
- Cake: Heat oven to 350 F. Grease three 10-inch springform pans. In mixing bowl, stir together sifted cake flour, sugar, Hershey.'s Cocoa and baking soda. Add in butter and mix well. Add in lowfat milk, Large eggs and vanilla. Mix thoroughly.
- Pour about 5 c. of the cake batter into each prepared pan. Bake 40 to 50 min or possibly till toothpick inserted in cake center comes out clean. Cold for 10 min before you remove the cake from the pan. Cold completely on a wire rack.
- Butter Cream: Combine water and meringue pwdr; whip at high speed till peaks form. Add in 4 c. of sugar, one c. at a time, beating after each addition at low speed. Alternately add in shortening and remainder of sugar.
- Add in salt and flavorings; beat at low speed till smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between layers.
- To Assemble: Place one 10 inch cake on a large round plate or possibly a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or possibly 2 per wedge, so sprinkle very very lightly). Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer). Place the third layer on top of the second. Frost the top with all of the Butter Cream which was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips. The frosting seems more authentic if you let it set up (sit out) for an hour at room temperature. (I wrapped the sides lightly with foil to keep the cake from drying out as well)
- Cut the cake into wedges, as you would cut a pizza. Using Hershey.'s chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o'clock position on your dessert plate with the point facing down. (So which you can see some of the syrup design. Serve.
- (For what it's worth, this is what I have so far. It still needs some tweaking. I finally settled on Wilton Butter Cream Frosting. (mostly because it uses meringue pwdr instead of Large eggs) It's close, but you have to practice making the frosting in order to get the consistency right. It took me quite a few tries. The filling is softer than the top frosting but the flavor is exactly the same (another reason for using the same recipe for both). You should have no trouble finding clear almond and clear vanilla extract. The colorless butter flavor is a little more difficult. If you cannot find it anywhere else, Wilton sells it online. Feel free to make any changes which you think might help.)
