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Name: Chocolate Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 tb Vanilla; 1/2 c Whipping cream; 3/4 c Unsalted butter, softened; 2/3 c Unsweetened cocoa powder; 1 1/2 c Cake/pastry flour, sifted; 1 1/2 c Unsalted butter, softened; 3/4 c Buttermilk; 1 1/2 c Granulated sugar; 1 1/2 ts Baking soda; 6 oz Unsweetened chocolate,; 1 1/2 ts Vanilla; 7 Eggs separated; 3 c Icing sugar

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INGREDIENTS

1 tb Vanilla
1/2 c Whipping cream
3/4 c Unsalted butter, softened
2/3 c Unsweetened cocoa powder
CHOCOLATE ICING
1 1/2 c Cake/pastry flour, sifted
1 1/2 c Unsalted butter, softened
3/4 c Buttermilk
1 1/2 c Granulated sugar
1 1/2 ts Baking soda
6 oz Unsweetened chocolate,
1 1/2 ts Vanilla
7 Eggs ; separated
3 c Icing sugar

Cake

INSTRUCTIONS

1. Greased three 9-inch round cake pans. Cut three 9-inch rounds of parchment or waxed paper; place in pans, then turn greased side up. In bowl with electric beaters, beat butter with 3/4 cup sugar until fluffy. Beat in egg yolks, 1 at a time, beating well after each. Beat in vanilla. 2. In separate bowl, sift together flour, cocoa and baking soda. Using wooden spoon, stir flour mixture into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. 3. In separate bowl and using clean beaters, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form. With spatula, fold one-quarter of the egg white mixture into batter; fold in remaining egg whites in 2 additions. 4. Divide batter among pans and smooth tops. bake in 350F 180C oven for 25-30 minutes or until cake tester inserted in centre comes out clean and top springs back when lightly touched. Let cool in pans on rack for 30 minutes. Remove from pans; let cool completely, paper side down, on rack. 5. Chocolate icing: In bowl and using electric beaters, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Beat in icing sugar, 1 cup at a time. Beat in melted chocolate until fluffy and smooth. 6. Peel paper from bottom of 1 cake layer and place on cake plate; spread 1 cup icing over top. Repeat with next layer. Removing paper, place third layer on top. Spread remaining icing over top and side of cake. Variations: Mocha Fudge Cake: for icing, dissolve 2 tb espresso powder or coffee granules in vanilla. Tip: Before icing cake, layers can be wrapped in plastic wrap and refrigerated for 1 day, or overwrapped in foil and frozen in rigid airtight containers for up to 2 months. Per serving: calories [about] 545 Protein [g] 6 fat [g] 38 carbohydrate [g] 52 good source of iron Source: Canadian Living Test Kitchen, "Cooking Lesson" Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@msn.com

NOTES

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Chocolate Layer Cake

1 tb Vanilla
1/2 c Whipping cream
3/4 c Unsalted butter, softened
2/3 c Unsweetened cocoa powder
 CHOCOLATE ICING
1 1/2 c Cake/pastry flour, sifted
1 1/2 c Unsalted butter, softened
3/4 c Buttermilk
1 1/2 c Granulated sugar
1 1/2 ts Baking soda
6 oz Unsweetened chocolate,
1 1/2 ts Vanilla
7 Eggs separated
3 c Icing sugar

1. Greased three 9-inch round cake pans. Cut three 9-inch rounds of  parchment or waxed paper; place in pans, then turn greased side up. In bowl  with electric beaters, beat butter with 3/4 cup sugar until fluffy. Beat in  egg yolks, 1 at a time, beating well after each. Beat in vanilla.    2. In separate bowl, sift together flour, cocoa and baking soda. Using  wooden spoon, stir flour mixture into butter mixture alternately with  buttermilk, making 3 additions of flour mixture and 2 of buttermilk.    3. In separate bowl and using clean beaters, beat egg whites until soft  peaks form; gradually beat in remaining sugar until stiff peaks form. With  spatula, fold one-quarter of the egg white mixture into batter; fold in  remaining egg whites in 2 additions.    4. Divide batter among pans and smooth tops. bake in 350F 180C oven for  25-30 minutes or until cake tester inserted in centre comes out clean and  top springs back when lightly touched. Let cool in pans on rack for 30  minutes. Remove from pans; let cool completely, paper side down, on rack.    5. Chocolate icing: In bowl and using electric beaters, beat butter until  fluffy; gradually beat in cream. Beat in vanilla. Beat in icing sugar, 1  cup at a time. Beat in melted chocolate until fluffy and smooth.    6. Peel paper from bottom of 1 cake layer and place on cake plate; spread 1  cup icing over top. Repeat with next layer. Removing paper, place third  layer on top. Spread remaining icing over top and side of cake.    Variations: Mocha Fudge Cake: for icing, dissolve 2 tb espresso powder or  coffee granules in vanilla.    Tip: Before icing cake, layers can be wrapped in plastic wrap and  refrigerated for 1 day, or overwrapped in foil and frozen in rigid airtight  containers for up to 2 months.    Per serving: calories [about] 545 Protein [g] 6 fat [g] 38 carbohydrate [g]       52    good source of iron    Source: Canadian Living Test Kitchen, "Cooking Lesson" Canadian Living  [magazine] Feb 96      [-=PAM=-]         PA_Meadows@msn.com

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Nutrition

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Serving Size: 1 Cake (3083g)
Recipe Makes: 1 Cake

Calories: 7126
Calories from Fat: 2513 (35%)

Amt Per Serving		% DV

	Total Fat 279.2g	372 %
	Saturated Fat 119g	595 %
	Monounsaturated Fat 98.9g
	Polyunsanturated Fat 27.4g
Cholesterol 7451mg		2293 %
Sodium 4597mg		159 %
Potassium 4524.3mg		119 %
Total Carbohydrate 986.6g		290 %
	Dietary Fiber 37.5g	150 %
	Sugars, other 949.1g
Protein 254.2g		363 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7126

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