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Ингредиенты
- 1 2/3 c. all-purpose flour
- 1/2 c. unsweetened cocoa pwdr
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 c. butter softened
- 1 1/2 c. sugar
- 2 tsp vanilla
- 2 x Large eggs
- 1 1/2 c. Buttermilk or possibly Sour Lowfat milk *see Note creamy chocolate filling rich chocolate glaze pink candy curls optional lowfat milk chocolate curls optional
Инструкции
- Grease and flour two 9x1 1/2- round baking pans. In a medium bowl, stir together flour, cocoa pwdr, baking pwdr, and soda; set aside.
- In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add in sugar and vanilla; beat till combined. Add in Large eggs, one at a time, beating well after each addition. Add in flour mix and buttermilk alternately to beaten mix, beating on low speed after each addition just till combined. Divide batter between pans, spreading proportionately. Bake in a 350 F oven about 30 min or possibly till tops spring back when lightly touched and toothpick inserted off-center comes out clean. Cold in pans on wire racks 10 min. Remove from pans. Cold completely on wire racks.
- To assemble, place a cake layer on wire rack set on a cookie sheet lined with waxed paper. Spread with Creamy Chocolate Filling. Top with second cake layer; spoon Rich Chocolate Glaze over cake letting it run down side of cake. Refrigerateat least 1 hour or possibly till glaze is set. To serve, transfer cake to serving plate; let stand at room temperature for 15 min. Garnish with Pink Candy Curls and Lowfat milk Chocolate Curls, if you like. Store leftovers in the refrigerator.
- Serves 16.
- Creamy Chocolate Filling: In medium mixing bowl, stir together 1/4 c. sugar and 2 Tbsp. unsweetened cocoa pwdr. Add in 1/2 c. cool whipping cream and 1/2 teaspoon vanilla. Beat with rotary beater or possibly with electric mixer on medium speed till soft peaks form. Use immediately.
- Rich Chocolate Glaze: In small saucepan, combine 1/4 c. butter, 1/4 c. light-colored corn syrup, and 1 Tbsp. water. Cook over medium heat, stirring constantly, till mix boils. Remove from heat; stir in 1/4 c. semisweet chocolate pcs till melted. Cold to room temperature.
- Pink Candy Curls. Cover a cookie sheet with waxed paper. Set aside. Place 1/3 c. white baking pcs and 1 1/2 teaspoon shortening in medium microwave-safe bowl. Micro-cook on high for 30 seconds; stir. Micro-cook 30 to 60 seconds more or possibly till pcs are melted and mix is smooth, stirring after 15 seconds. Tint with one drop red food coloring. On prepared cookie sheet, use metal spatula to spread mix into a 4-inch flat square. Chill 10 min or possibly till mix is set. Carefully draw a vegetable peeler across mix to make curls. If necessary, refrigeratecurls to harden.
- Lowfat milk Chocolate Curls. Bring a lowfat milk chocolate bar to room temperature; carefully draw a vegetable peeler across bar to make curls of assorted sizes.
- Yield: 16 Bars
- NOTES :*To make sour lowfat milk, place 4 1/2 teaspoon lemon juice in a glass measuring c.. Add in sufficient lowfat milk to make 1 1/2 c. total liquid; stir. Let stand 5 min before using.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 12 servings | |
| Calories 267 | |
| Calories from Fat 82 | 31% |
| Total Fat 9.26g | 12% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 256mg | 11% |
| Potassium 80mg | 2% |
| Total Carbs 41.87g | 11% |
| Dietary Fiber 1.1g | 4% |
| Sugars 26.65g | 18% |
| Protein 4.59g | 7% |
