Luxe layer extravaganza
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Luxe layer extravaganza
  Cakes    Chocolate  
Last updated 6/12/2012 12:52:17 AM. Recipe ID 13967. Report a problem with this recipe.
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      Title: Luxe layer extravaganza
 Categories: Cakes, Chocolate
      Yield: 8 servings
    1/2 c  Boiling water
    1/2 c  Unsweetened cocoa powder
    2/3 c  Buttermilk
  1 2/3 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Baking powder
    1/4 ts Salt
    1/2 c  Butter, softened (1 stick)
  1 1/3 c  Granulated sugar
      3    Eggs
      1 ts Vanilla
    1/2 c  Granulated sugar
    1/4 c  Water
      1 c  Heavy cream
      2 tb 10 X (confectioners') sugar
      1 ts Vanilla
      4    Egg whites
    1/8 ts Cream of tartar
      1 c  Raspberries
      1 ts Grenadine
           Garnish (Optional): whipped
           -cream, orange zest,
           Fresh raspberries
  PREPARE THE CAKE:  Grease a 15 x 10 x 1-inch baking pan.  Line with
  waxed paper.  Grease the waxed paper.  Preheat the oven to moderate
  Pour the boiling water over the cocoa powder in a medium-size bowl;
  stir to dissolve the cocoa.  Stir in the buttermilk; the mixture
  should be cool. Sift the flour, baking soda, baking powder, and salt
  onto a sheet of waxed paper.
  Beat the butter and sugar in a large bowl with an electric mixer at
  medium speed until light and fluffy.  Add the eggs, one at a time,
  beating after each addition.  Add the vanilla.  Beat the dry
  ingredients into the butter mixture, alternating with the cocoa
  mixture, beginning and ending with the dry ingredients.  Pour into
  the prepared pan.
  Bake for 20 minutes or until the center springs back when lightly
  pressed. Cool the cake in the pan on a large wire rack for 10
  minutes. Turn the cake out onto the rack to cool completely.  Remove
  the waxed paper.
  PREPARE THE FILLING:  Heat the granulated sugar and water to boiling
  in a very small saucepan over medium heat, stirring to dissolve the
  sugar.  Boil until the temperature registers 240 F on a candy
  thermometer, about 10 minutes.
  Meanwhile, beat the heavy cream, 10 X sugar, and vanilla in a small
  bowl until stiff.  Cover and refrigerate.
  Using clean beaters, beat together the egg whites and cream of tartar
  in a large bowl until soft peaks form.  Slowly beat the hot syrup
  into the egg whites, beating until the meringue forms stiff peaks and
  is cool.
  Place the raspberries in a blender or food processor.  Whirl for
  about 5 seconds to puree.  Fold the raspberries and grenadine into
  the whipped cream.  Gently fold the meringue into the raspberry
  cream.  Set aside.
  ASSEMBLE THE CAKE:  Cut the cake crosswise into three equal
  rectangles (5 x 10 inches).  Place one rectangle on a serving
  platter. Top with 2 cups of the filling.  Repeat two more times,
  ending with a layer of raspberry cream.  Garnish with whipped cream,
  orange zest, or fresh raspberries, if you wish.
  Makes 8 servings.
  Nutrient Value per Serving: 529 Calories, 9 g Protein, 26 g fat, 68 g
  Carbohydrate, 399 mg sodium, 152 mg Cholesterol.
  Exchanges: 1 1/4 starch/bread, 1 1/3 fruit, 3/4 lean meat, 4 1/2 fat.
  [FAMILY CIRCLE; 2/1/91]
  Posted by Fred Peters.

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Recipe ID 13967 (Apr 03, 2005)

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