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INGREDIENTS

6 tb Cornstarch
=== RICH CHOCOLATE FROSTING
1 1/2 ts Pure vanilla extract
1/4 ts Salt
4 c Whipping cream
1 ts Baking soda
1 1/2 c Granulated sugar
1/2 c Cold water
=== CAKE ===
1 tb Baking Powder
3 lg Egg yolks ; beaten
2 c Granulated sugar
3 c All-Purpose Flour ; sifted
2 tb Unsalted butter
1/2 ts Salt
1/2 c Fresh Lemon Juice
1 ts Light corn syrup
24 oz Semiweet chocolate morsels
4 lg Whole eggs ; lightly beaten
=== LEMON FILLING ===
1 c Unsalted butter ; room
1 1/2 c Boiling water
2 ts Lemon Peel ; grated
1 1/4 c Buttermilk

Servings

INSTRUCTIONS

CAKE: Arrange two racks in the center of oven, and heat oven to 350 degrees. Line the bottoms of two 8- by 2-inch buttered cake pans with buttered parchment paper. Dust the bottoms and sides of pans with flour, and tap out any excess. Sift together the flour, baking powder, baking soda, and salt; set aside. In the bowl of a standing mixer, cream butter at medium speed until softened, 1 to 2 minutes. Gradually add sugar, and continue until lightened, 3 to 4 minutes, scraping down sides once or twice. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down the sides, about 5 minutes. Slowly add the sifted flour mixture, alternating with the buttermilk, a little of each at a time, at low speed, beginning and ending with the flour mixture. Beat in the vanilla. Divide the batter evenly between the prepared pans. Bake 25 minutes, and rotate the pans in the oven if needed for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool. Let cool 15 minutes. Remove cakes from pans; set cakes top-side down on wire racks, and allow to cool completely, about 1 hour. (Makes two 8-inch layers) LEMON FILLING: Sift sugar, cornstarch and salt into a medium saucepan. Gradually blend in the cold water and lemon juice. Place saucepan over medium-low and whisk until smooth. Add the eggs and 2 tablespoons butter and blend thoroughly. Stir constantly with a wooden spoon until thickened and add the boiling water. Continue stirring until the mixture reaches the desired thickness, about 2 to 3 minutes. Remove from heat and stir in the lemon peel; rub surface lightly with 1 tablespoon butter to prevent a skin from forming. Refrigerate unused portion for up to 1 week. (Makes 2 cups) RICH CHOCOLATE FROSTING: Place chocolate and cream in heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, 20 to 25 minutes. Increase heat to medium-low, and cook, stirring, 3 minutes more. Remove from heat; stir in corn syrup. Transfer to a large metal bowl; refrigerate. Check every 15 to 20 minutes; stir until cool enough to spread, about 2 hours. Spread on cooled cake. (Makes 6 cups) ASSEMBLY: Remove the parchment paper from each cake; reserve the one with flattest bottom surface to use for the top layer of the assembled cake. Place the other cake, top-side down, on the serving platter as the first layer. Spread a 1/2-inch thick layer lemon filling to within a 1/2-inch from the edge. Place remaining cake, top-side down, on top of the first and press down slightly. If the kitchen is warm and the lemon filling seems runny, transfer the cake to the refrigerator to firm up the filling. Ice with a rich chocolate frosting. Chill cake until frosting sets, about 10 minutes, and serve. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 1235 Calories (kcal); 75g Total Fat; (53% calories from fat); 12g Protein; 134g Carbohydrate; 408mg Cholesterol; 664mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 6 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

NOTES

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Martha Stewarts Yellow Cake

6 tb Cornstarch 
  === RICH CHOCOLATE FROSTING 
1 1/2 ts Pure vanilla extract 
1/4 ts Salt 
4 c Whipping cream 
1 ts Baking soda 
1 1/2 c Granulated sugar 
1/2 c Cold water 
  === CAKE === 
1 tb Baking Powder 
3 lg Egg yolks beaten
2 c Granulated sugar 
3 c All-Purpose Flour sifted
2 tb Unsalted butter 
1/2 ts Salt 
1/2 c Fresh Lemon Juice 
1 ts Light corn syrup 
24 oz Semiweet chocolate morsels 
4 lg Whole eggs lightly beaten
  === LEMON FILLING === 
1 c Unsalted butter room
1 1/2 c Boiling water 
2 ts Lemon Peel grated
1 1/4 c Buttermilk

CAKE: Arrange two racks in the center of oven, and heat oven to 350  degrees. Line the bottoms of two 8- by 2-inch buttered cake pans with  buttered parchment paper. Dust the bottoms and sides of pans with flour,  and tap out any excess. Sift together the flour, baking powder, baking  soda, and salt; set aside. In the bowl of a standing mixer, cream butter at  medium speed until softened, 1 to 2 minutes. Gradually add sugar, and  continue until lightened, 3 to 4 minutes, scraping down sides once or  twice. Gradually add eggs, beating after each addition until batter is no  longer slick, stopping once or twice to scrape down the sides, about 5  minutes. Slowly add the sifted flour mixture, alternating with the  buttermilk, a little of each at a time, at low speed, beginning and ending  with the flour mixture. Beat in the vanilla. Divide the batter evenly  between the prepared pans. Bake 25 minutes, and rotate the pans in the oven  if needed for even browning. Continue baking until a cake tester inserted  into the center of each cake comes out clean, 10 to 20 minutes more.  Transfer pans to wire racks to cool. Let cool 15 minutes. Remove cakes from  pans; set cakes top-side down on wire racks, and allow to cool completely,  about 1 hour. (Makes two 8-inch layers) LEMON FILLING: Sift sugar,  cornstarch and salt into a medium saucepan. Gradually blend in the cold  water and lemon juice. Place saucepan over medium-low and whisk until  smooth. Add the eggs and 2 tablespoons butter and blend thoroughly. Stir  constantly with a wooden spoon until thickened and add the boiling water.  Continue stirring until the mixture reaches the desired thickness, about 2  to 3 minutes. Remove from heat and stir in the lemon peel; rub surface  lightly with 1 tablespoon butter to prevent a skin from forming.  Refrigerate unused portion for up to 1 week. (Makes 2 cups) RICH CHOCOLATE  FROSTING: Place chocolate and cream in heavy saucepan. Cook over low heat,  stirring constantly with a rubber spatula, until combined and thickened, 20  to 25 minutes. Increase heat to medium-low, and cook, stirring, 3 minutes  more. Remove from heat; stir in corn syrup. Transfer to a large metal bowl;  refrigerate. Check every 15 to 20 minutes; stir until cool enough to  spread, about 2 hours. Spread on cooled cake. (Makes 6 cups) ASSEMBLY:  Remove the parchment paper from each cake; reserve the one with flattest  bottom surface to use for the top layer of the assembled cake. Place the  other cake, top-side down, on the serving platter as the first layer.  Spread a 1/2-inch thick layer lemon filling to within a 1/2-inch from the  edge. Place remaining cake, top-side down, on top of the first and press  down slightly. If the kitchen is warm and the lemon filling seems runny,  transfer the cake to the refrigerator to firm up the filling. Ice with a  rich chocolate frosting. Chill cake until frosting sets, about 10 minutes,  and serve.    Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"    Per serving: 1235 Calories (kcal); 75g Total Fat; (53% calories from fat);  12g Protein; 134g Carbohydrate; 408mg Cholesterol; 664mg Sodium Food  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;   14 1/2    Fat; 6 Other Carbohydrates    Recipe by: Martha Stewart      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (447g)
Recipe Makes: 8

Calories: 1517
Calories from Fat: 841 (55%)

Amt Per Serving		% DV

	Total Fat 93.4g	125 %
	Saturated Fat 53.3g	266 %
	Monounsaturated Fat 29.1g
	Polyunsanturated Fat 5.4g
Cholesterol 884.5mg		272 %
Sodium 1016.3mg		35 %
Potassium 585.2mg		15 %
Total Carbohydrate 164g		48 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 157.4g
Protein 21.9g		31 %
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: 1517

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REVIEWS

raniastory

The ingredients are not listed in the right order as being part of the cake or filling or frosting. I had to go and find it on Martha Stewart website.

JackieL

This is an amazing moist cake!

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