Try this Chocolate Supreme Cake recipe, or contribute your own.
Suggest a better description*** Cake *** Cream the butter and sugar until fluffy. Add the yolks and vanilla, beat well. Heat chocolate and water, stir until smooth. Add to the cream mixture. Sift dry ingredients and to the cream mixture alternately with the milk, beginning and ending with dry ingredients. Beat whites until stiff, fold in batter. Place in a greased and floured 10-inch round pan. Bake in a preheated 350oF oven for 30-35 minutes, until test done. When cake is cooled, cut carefully into 3 layers. *** Filling *** Combine flour, sugar and salt. Gradually stir in the milk and cook over medium heat stirring constantly until thickened. Cook 2 more minutes. Stir a little of the hot mixture into the egg yolks and return to pan and cook 1 minute more. DO NOT BOIL. Add vanilla and cool completely. Spread between the layers. *** Chocolate Butter Cream Frosting *** Cream the butter and add 1/3 of the sugar, beat well. Add all remaining ingredients except the sugar, beat until smooth. Gradually add remaining sugar and beat until smooth. Spread on tope and sides of the cake. Refrigerate until ready to serve. Source: "The Yankee Kitchen" 03-17-93 (#2) [Carmella]
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Serving Size: 1 Serving (4775g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 14091 | ||
Calories from Fat: 5603 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 622.5g | 830 % | |
Saturated Fat 346.5g | 1733 % | |
Monounsaturated Fat 201.4g | ||
Polyunsanturated Fat 40.4g | ||
Cholesterol 7422.6mg | 2284 % | |
Sodium 3874.1mg | 134 % | |
Potassium 7066.6mg | 186 % | |
Total Carbohydrate 2072.6g | 610 % | |
Dietary Fiber 98.1g | 393 % | |
Sugars, other 1974.5g | ||
Protein 285.7g | 408 % | |
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. |
Calories per serving: 14091
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