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Name: Perfect Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Baking Powder; 1 c Butter softened; Perfect Chocolate Frosting:; 2 1/2 c Sugar; 4 Eggs; 1 ts Vanilla, and; 1 c Cocoa; 1/2 c Half and half,; 2 1/2 c Sifted powdered sugar; 1 1/2 ts Vanilla; 2 3/4 c Flour (I used cake flour and; Whipped Cream Filling:; 1 c Whipping cream,; 3/4 c Butter; 2 ts Baking soda; 1/2 ts Salt; 1/4 c Sifted powdered sugar; 1 (6 oz) package seme-sweet; 2 c Boiling water

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INGREDIENTS

1/2 ts Baking Powder
1 c Butter ; softened
Perfect Chocolate Frosting:
2 1/2 c Sugar
4 Eggs
1 ts Vanilla, and
1 c Cocoa
1/2 c Half and half,
2 1/2 c Sifted powdered sugar
1 1/2 ts Vanilla
2 3/4 c Flour (I used cake flour and
Whipped Cream Filling:
1 c Whipping cream,
3/4 c Butter
2 ts Baking soda
1/2 ts Salt
1/4 c Sifted powdered sugar
1 (6 oz) package seme-sweet
2 c Boiling water

Servings

INSTRUCTIONS

This cake is from the December 1990 "Southern Living" article on the best recipes of the past 25 years. Weve tried it, and it is a stunner! First printed in December 1977, a recipe submitted by Dondee Gage Steves of San Antonio, Texas. Preheat oven to 350 degrees. Grease and flour 3 9" round cake pans. Combine cocoa and boiling water, stir until smooth, then set aside. Cream butter, gradually add sugar, beating well at mdm speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, soda, baking powder, and salt; add to creamed mixture alternating with cocoa mixture, beating at low speed of an electric mixer, beginning and ending with the flour mixture. Stir in the vanilla. Do not overbeat. Pour pans and ake 20 minutes or until a wooden pick inserted into the center comes out clean. Cool pans 10 minutes. Remove the cake from pans; cool completely. Spread filling between layers; spread frosting on top and sides. Chill until serving time. Filling: Beat whipping cream and vanilla until foamy. Gradually add powdered sugar, beating until soft peaks form. Chill. Yield: 2 c Frosting: Combine chocolate, half and half, and butter in a heavy saucepan; cook over mdm heat, stirring until chocolate melts (I used a glass measuring c and the microwave). Remove from heat; add powdered sugar, mixing well. Set saucepan in ice, and beat at low speed of an electric mixer until the frosting holds its shape and loses its gloss. Add a few more drops of half-and-half if needed to make spreading consistency. Yield: 2 1/2 c

NOTES

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Perfect Chocolate Cake

1/2 ts Baking Powder
1 c Butter softened
 Perfect Chocolate Frosting:
2 1/2 c Sugar
4 Eggs
1 ts Vanilla, and
1 c Cocoa
1/2 c Half and half,
2 1/2 c Sifted powdered sugar
1 1/2 ts Vanilla
2 3/4 c Flour (I used cake flour and
 Whipped Cream Filling:
1 c Whipping cream,
3/4 c Butter
2 ts Baking soda
1/2 ts Salt
1/4 c Sifted powdered sugar
1 (6 oz) package seme-sweet
2 c Boiling water

This cake is from the December 1990 "Southern Living" article on the best  recipes of the past 25 years. Weve tried it, and it is a stunner! First  printed in December 1977, a recipe submitted by Dondee Gage Steves of San  Antonio, Texas.    Preheat oven to 350 degrees.  Grease and flour 3 9" round cake pans.    Combine cocoa and boiling water, stir until smooth, then set aside.    Cream butter, gradually add sugar, beating well at mdm speed of an electric  mixer.  Add eggs, one at a time, beating well after each addition.    Combine flour, soda, baking powder, and salt; add to creamed mixture  alternating with cocoa mixture, beating at low speed of an electric mixer,  beginning and ending with the flour mixture. Stir in the vanilla. Do not  overbeat.    Pour pans and ake 20 minutes or until a wooden pick inserted into the  center comes out clean. Cool pans 10 minutes. Remove the cake from pans;  cool completely.    Spread filling between layers; spread frosting on top and sides. Chill  until serving time.    Filling: Beat whipping cream and vanilla until foamy. Gradually add  powdered sugar, beating until soft peaks form. Chill.    Yield: 2 c    Frosting: Combine chocolate, half and half, and butter in a heavy saucepan;  cook over mdm heat, stirring until chocolate melts (I used a glass  measuring c and the microwave). Remove from heat; add powdered sugar,  mixing well.    Set saucepan in ice, and beat at low speed of an electric mixer until the  frosting holds its shape and loses its gloss. Add a few more drops of  half-and-half if needed to make spreading consistency.    Yield: 2 1/2 c

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Nutrition

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Serving Size: 1 Serving (591g)
Recipe Makes: 6 Servings

Calories: 1941
Calories from Fat: 638 (33%)

Amt Per Serving		% DV

	Total Fat 70.9g	95 %
	Saturated Fat 39.5g	198 %
	Monounsaturated Fat 20.5g
	Polyunsanturated Fat 4.3g
Cholesterol 847.3mg		261 %
Sodium 1137mg		39 %
Potassium 353.2mg		9 %
Total Carbohydrate 314.7g		93 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 314.1g
Protein 22.5g		32 %
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: 1941

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