Post by April B. on Mar 14, 2003 9:50:16 GMT -6
Chocolate Doberge Cake
For the batter:
2 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter
1-1/2 cups sugar
3 eggs, separated, whites beaten until stiff
1 cup buttermilk
1-1/2 (1-ounce) squares unsweetened chocolate, melted
1-1/4 teaspoons vanilla
1 teaspoon almond extract
For the filling:
2-1/2 cups evaporated milk
2 (1-ounce) squares semi-sweet chocolate
1-1/4 cups sugar
5 Tablespoons flour
4 egg yolks
2 tablespoons butter
1-1/4 teaspoon vanilla
1/4 teaspoon almond extract
For the frosting:
1-1/4 pounds sugar (about 3 cups)
1 cup evaporated milk
2 ounces bittersweet or unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla
Preheat oven to 300°F. Grease and flour 2 nine-inch round cake pans.
In a medium bowl, sift the flour, soda, and salt 3 times. Cream the
margarine and sugar in a large mixing bowl, and add egg yolks, one at
a time. Gradually alternate adding the flour mixture and buttermilk,
then add chocolate and mix well by beating about 3 minutes. Fold in
the 3 beaten egg whites, vanilla, and almond extracts. Bake for 45
minutes or until done. After the cake cools, carefully split each
layer into thirds to make 6 thin layers.
To make the filling, put milk and chocolate in a saucepan and heat
until chocolate is melted. In a bowl, combine sugar and flour. Make a
paste by adding hot milk chocolate by Tablespoons to the sugar and
flour, then return to saucepan. Stir over medium heat until thick.
Add 4 egg yolks all at once and stir rapidly to completely blend.
Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla,
and almond extract. Cool and spread on cake, layering as you go. Do
not spread on top layer.
For frosting, combine sugar and milk in a heavy saucepan, and bring
to a boil, stirring constantly. Reduce heat and simmer for 6 minutes
without stirring. Remove from heat and blend in chocolate. Add butter
and vanilla and return to medium-low heat, cooking 1 or 2 minutes.
Place in refrigerator to cool. Beat well, then spread on top and the
sides of the cake.
she didn't make one,but always bought one from a lady who made them
and gave the money to the church,I sure sneaked in the dining room
enough times for another piece.where is was stored in a glass cake
pan covered it is to die for
For the batter:
2 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter
1-1/2 cups sugar
3 eggs, separated, whites beaten until stiff
1 cup buttermilk
1-1/2 (1-ounce) squares unsweetened chocolate, melted
1-1/4 teaspoons vanilla
1 teaspoon almond extract
For the filling:
2-1/2 cups evaporated milk
2 (1-ounce) squares semi-sweet chocolate
1-1/4 cups sugar
5 Tablespoons flour
4 egg yolks
2 tablespoons butter
1-1/4 teaspoon vanilla
1/4 teaspoon almond extract
For the frosting:
1-1/4 pounds sugar (about 3 cups)
1 cup evaporated milk
2 ounces bittersweet or unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla
Preheat oven to 300°F. Grease and flour 2 nine-inch round cake pans.
In a medium bowl, sift the flour, soda, and salt 3 times. Cream the
margarine and sugar in a large mixing bowl, and add egg yolks, one at
a time. Gradually alternate adding the flour mixture and buttermilk,
then add chocolate and mix well by beating about 3 minutes. Fold in
the 3 beaten egg whites, vanilla, and almond extracts. Bake for 45
minutes or until done. After the cake cools, carefully split each
layer into thirds to make 6 thin layers.
To make the filling, put milk and chocolate in a saucepan and heat
until chocolate is melted. In a bowl, combine sugar and flour. Make a
paste by adding hot milk chocolate by Tablespoons to the sugar and
flour, then return to saucepan. Stir over medium heat until thick.
Add 4 egg yolks all at once and stir rapidly to completely blend.
Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla,
and almond extract. Cool and spread on cake, layering as you go. Do
not spread on top layer.
For frosting, combine sugar and milk in a heavy saucepan, and bring
to a boil, stirring constantly. Reduce heat and simmer for 6 minutes
without stirring. Remove from heat and blend in chocolate. Add butter
and vanilla and return to medium-low heat, cooking 1 or 2 minutes.
Place in refrigerator to cool. Beat well, then spread on top and the
sides of the cake.
she didn't make one,but always bought one from a lady who made them
and gave the money to the church,I sure sneaked in the dining room
enough times for another piece.where is was stored in a glass cake
pan covered it is to die for
