Chocolate can mend almost any catastrophe or make a good situation great. Perhaps that is why chocolates are the gift of choice for Valentines Day? Skip the boxed chocolates this year! Go into the kitchen and prepare your special one this chocolate-glazed American classic recipe that is more cake than pie from The Cook & Kitchen Staff at Recipe-a-Day.com. Pre-heat oven to 350-F degrees and grease a 9-inch round cake pan. Line cake pan with wax paper or spray with non-stick vegetable oil for easy removal. Beat together eggyolks and vanilla at medium speed until well blended. Beat in half the sugar until the cake batter is very thick and pale. Using clean, dry beaters, beat together egg white and salt in a separate bowl at medium speed until very soft peaks form. Gradually beat in remaining sugar and continue to beat until stiff, but no dry peaks form. Gently fold yolk mixture for cake batter into egg white mixture. Sift flour over the batter and continue to fold gently to combine. Do not over-mix as cake will turn out flat. Gently pour batter into prepared cake pan and place in the oven. Bake cake until the top springs back when lightly pressed, approximately 25-minutes. Remove completed cake from oven and loosen by running a metal spatula or knife around the side of the pan. Invert cake onto a wire rack to cool. Turn cake right-side up to continue cooling on the rack. Meanwhile prepare the cake filling in a saucepan. Mix together sugar and flour. Gradually whisk in milk, then egg yolks, vanilla and salt. Bring mixture to a boil over medium heat and boil for 1-minuted, quickly whisking constantly. Strain through a fine sieve into a bowl, cover and chill for 30-minutes. Using a serrated knife, cut cooled cake horizontally in half. Carefully remove waxed paper if utilized. Place bottom layer of the cake on a serving platter and spread chilled filling evenly over the cake layer. Top with remaining cake layer and press slightly to center both cake parts over each other. To prepare chocolate glaze, place sugar, corn syrup and water in a saucepan and bring to a boil over low heat, stirring constantly until the sugar has dissolved. Remove the mixture from heat source and add chocolate. Let the mixture stand for about 1-minute. Whisk mixture until it forms a smooth sauce and gradually pour chocolate glaze over the top of the layered cake. Let stand until the glaze sets and refrigerate until serving time. Refrigerate any leftover cake as cream pies can easily spoil. Posted to email@example.com by The Cook & Kitchen Staff
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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 6 -8|
|Calories from Fat: 496 (44%)|
|Amt Per Serving||% DV|
|Total Fat 55.1g||73 %|
|Saturated Fat 20.5g||103 %|
|Monounsaturated Fat 22.8g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 2208.2mg||679 %|
|Sodium 384.1mg||13 %|
|Potassium 490.7mg||13 %|
|Total Carbohydrate 113g||33 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 110.5g|
|Protein 44.6g||64 %|
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Calories per serving: 1121
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