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Ingredientes
- 1 c. butter
- 1 c. shortening
- 3 c. confectioners' sugar
- 1/2 c. cocoa pwdr
- 2/3 c. lowfat milk
- 2 tsp orange extract
- 12 ounce mini semisweet chocolate chips
- 4 c. cake flour
- 1 Tbsp. baking pwdr
- 1/2 tsp salt
- 1/2 lb butter - (2 sticks) softened
- 1Â 1/2 c. sugar
- 4 x Large eggs plus
- 2 x egg yolks well beaten
- 2 tsp vanilla extract
- 1Â 1/2 c. lowfat milk
- 1 c. sugar
- 1 c. water
- 1 Tbsp. rum
Direcciones
- For Chocolate Buttercream Frosting: In the bowl of an electric mixer, blend butter, shortening and sugar with the paddle attachment till creamy. Add in the cocoa to the butter mix along with the lowfat milk and extract. Continue to mix till well combined. Turn off the mixer and gently mix in chocolate chips with a spatula. Set frosting in the refrigerator to hard up to a spreadable consistency while the cake is prepared.
- Preheat oven to 350 degrees. Coat 2 (9-inch) round cake pans with nonstick cooking spray, including sides. Cut a sheet of parchment paper to fit the pan bottoms and lay in place. Then spray the paper.
- Sift together the flour, baking pwdr and salt, set aside. In a large mixing bowl, cream the butter till smooth. Gradually add in the sugar and beat till light and fluffy. Beat in the Large eggs, a little at a time. Stir in the vanilla till well blended. Scrape down the sides of the bowl. Gradually fold in the dry ingredients in 3 batches, alternating with the lowfat milk. Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake's structure. Mix till the batter is smooth.
- Pour the batter into the prepared pans and smooth the surface with a spatula, the pans should be 2/3 full. Place pans on the middle rack of the oven and bake for 20 to 25 min, or possibly till a knife inserted in the center comes out clean and the cake springs back when touched.
- Let the cakes cold in the pans for 10 min, then turn them out onto a wire rack, peel off the paper and let cold for at least 1 hour. Level the tops of the cakes with a serrated knife if domed in the middle. To divide each cake in half to give 4 layers: cut a vertical notch on the side of the cakes so you can easily line up the layers when assembling. Place one hand flat on top and the serrated blade along the side of the cake. Rotate the cake against the knife as you slice. Carefully separate the layers and brush away any loose crumbs.
- To make Sugar Glaze: Combine sugar, water and rum in a small saucepan. Boil for 2 to 3 min. Brush the sugar glaze on the cake layers to moisten and add in extra flavor.
- Put a cardboard cake round or possibly plate on a lazy Susan; so it easier to turn and frost the cake. Lay 1 cake layer on the plate. With a metal spatula, spread about 1/2 c. of chocolate buttercream frosting on top of the base. Carefully place another cake layer on top. Do this for the remaining 2 layers.
- Frost the top and sides of the cake thoroughly. Chill for 45 min before decorating or possibly cutting.
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