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INGREDIENTS

2 tb Butter or margarine
1 1/4 c Sugar
1/4 ts Almond extract
1 ts Salt
Filling
1 1/4 ts Vanilla
4 tb Margarine
2 c Cake flour ; sifted
1 1/4 c Sugar
10 tb Margarine
2 Squares semi-sweet chocolate
3 Eggs ; separated, whites
4 Egg yolks
2 1/2 c Evaporated milk
Frosting
1 ts Vanilla
1 ts Baking soda
1 c Evaporated milk
1 c Buttermilk
1 1/2 c Sugar
1 1/2 Squares unsweetened chocolate
1 ts Almond extract
1 1/4 ts Vanilla
5 tb Flour
1 1/2 Squares unsweetened chocolate

Servings

INSTRUCTIONS

Preheat oven to 300 degrees F. Grease and flour 2 nine-inch round cake pans. In a medium bowl, sift the flour, soda, and salt 3 times. Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, vanilla, and almond extracts. Bake for 45 minutes or until done. After the cake cools, split each layer in half to make 4 thin layers. To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted. In a bowl, combine sugar and flour. Make a paste by adding hot milk chocolate by Tablespoons to the sugar and flour, then return to saucepan. Stir over medium heat until thick. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer. For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add margarine and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake. Rich and sinful, a "must" for chocolate lovers! A special dessert of Louisiana thats worth every minute of time and effort. Posted to MC-Recipe Digest by Sandy on Feb 21, 1998

NOTES

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Chocolate Doberge Cake

2 tb Butter or margarine 
1 1/4 c Sugar 
1/4 ts Almond extract 
1 ts Salt 
  Filling 
1 1/4 ts Vanilla 
4 tb Margarine 
2 c Cake flour sifted
1 1/4 c Sugar 
10 tb Margarine 
2 Squares semi-sweet chocolate 
3  Eggs separated, whites
4  Egg yolks 
2 1/2 c Evaporated milk 
  Frosting 
1 ts Vanilla 
1 ts Baking soda 
1 c Evaporated milk 
1 c Buttermilk 
1 1/2 c Sugar 
1 1/2 Squares unsweetened chocolate 
1 ts Almond extract 
1 1/4 ts Vanilla 
5 tb Flour 
1 1/2 Squares unsweetened chocolate

Preheat oven to 300 degrees F. Grease and flour 2 nine-inch round cake  pans. In a medium bowl, sift the flour, soda, and salt 3 times. Cream the  margarine and sugar in a large mixing bowl, and add egg yolks, one at a  time. Gradually alternate adding the flour mixture and buttermilk, then add  chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg  whites, vanilla, and almond extracts. Bake for 45 minutes or until done.  After the cake cools, split each layer in half to make 4 thin layers.    To make the filling, put milk and chocolate in a saucepan and heat until  chocolate is melted. In a bowl, combine sugar and flour. Make a paste by  adding hot milk chocolate by Tablespoons to the sugar and flour, then  return to saucepan. Stir over medium heat until thick. Add 4 egg yolks all  at once and stir rapidly to completely blend. Cook 2 or 3 minutes more.  Remove from heat, and add butter, vanilla, and almond extract. Cool and  spread on cake, layering as you go. Do not spread on top layer.    For frosting, combine sugar and milk in a heavy saucepan, and bring to a  boil, stirring constantly. Reduce heat and simmer for 6 minutes without  stirring. Remove from heat and blend in chocolate. Add margarine and  vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in  refrigerator to cool. Beat well, then spread on top and the sides of the  cake.    Rich and sinful, a "must" for chocolate lovers! A special dessert of  Louisiana thats worth every minute of time and effort.  Posted to MC-Recipe Digest by Sandy <delite@flash.net> on Feb 21, 1998

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Nutrition

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Serving Size: 1 Serving (7366g)
Recipe Makes: 1

Calories: 22151
Calories from Fat: 7071 (32%)

Amt Per Serving		% DV

	Total Fat 785.7g	1048 %
	Saturated Fat 270.6g	1353 %
	Monounsaturated Fat 324.4g
	Polyunsanturated Fat 148.7g
Cholesterol 10456.1mg		3217 %
Sodium 8473.2mg		292 %
Potassium 9521.9mg		251 %
Total Carbohydrate 3467.6g		1020 %
	Dietary Fiber 36.6g	146 %
	Sugars, other 3431.1g
Protein 407.5g		582 %
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Calories per serving: 22151

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