Post by chief_cook2 on Sept 11, 2004 10:13:11 GMT -6
Cake
6 cups cake flour
5 1/4 cups granulated sugar
2 1/4 cups Hershey's Cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cups butter
12 large eggs
1 tablespoon vanilla extract
Butter Cream
2/3 cup water
4 tablespoons meringue powder
12 cup sifted confectioners' sugar
1 1/4 cups shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavor
Cake: Heat oven to 350 degrees F. Grease three 10-inch springform
pans.
In mixing bowl, stir together sifted cake flour, sugar, Hershey's
Cocoa and baking soda. Add butter and mix well. Add milk, eggs and
vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into
each prepared pan.
Bake 40 to 50 minutes or until toothpick inserted in cake center
comes out clean. Cool for 10 minutes before you remove the cake from
the pan. Cool completely on a wire rack.
Butter Cream: Combine water and meringue powder; whip at high speed
until peaks form. Add 4 cups of sugar, one cup at a time, beating
after each addition at low speed. Alternately add shortening and
remainder of sugar. Add salt and flavorings; beat at low speed until
smooth.
Thin out 1/2 of the frosting with a little extra water. The thinned
frosting is used as the filling between layers.
To Assemble: Place one 10 inch cake on a large round plate or a
large round cake platter. Spread 1/2 of the thinned frosting on top.
(Only frost the top of the cake) Sprinkle very lightly with semi-
sweet chocolate chips. (There are very few chips on this layer,
usually only 1 or 2 per wedge, so sprinkle very very lightly)
Place the second cake on top of the first. Frost the top with the
remaining thinned frosting. Sprinkle with semi-sweet chocolate
chips. (You can be a bit more generous with this layer)
Place the third layer on top of the second. Frost the top with all
of the Butter Cream that was not thinned. This is a thick layer of
frosting so pile it on. Try to get the top as smooth as you can.
Sprinkle with semi-sweet chocolate chips. The frosting seems more
authentic if you let it set up (sit out) for an hour at room
temperature. (I wrapped the sides lightly with foil to keep the cake
from drying out as well)
Cut the cake into wedges, as you would cut a pizza. Using Hershey's
chocolate syrup, create a design on your dessert plate. Place the
wedge of chocolate lasagna at the 11 o'clock position on your
dessert plate with the point facing down so that you can see some of
the syrup design. Serve.