Ingredients For Cake:
oz. (270 g) butter
oz. (270 g) sugar
oz. (210 g) all-purpose flour
Ingredients For Filling:
cup unsalted butter
cup unsalted margarine
cup icing sugar
8 (8-inch) rounds from wax
and sift together flour,
cornstarch and baking powder and fold into the mixture.
together butter and sugar.
in the eggs, one at a time.
in the vanilla extract.
mixture into 8 equal
portions and spread thinly into circles on the wax paper rounds, to
1-inch of the edges.
for 5-7 minutes or until
just lightly golden brown and carefully remove paper. Cool.
NOTE: Cool filling in the
approximately 2 hours before using.
cocoa, sugar and cornstarch
together with some of the milk until smooth.
the remaining milk to
the boiling point, add cocoa mixture and stir over low heat until
Cool at room temperature until lukewarm.
together margarine and softened
butter with icing sugar until creamy.
whip into the cooked
cup semi-sweet chocolate
the chocolate with milk
over hot water, add butter and pour over the cake.
with whipped cream
|Did You Know?
|Make sure you have all the
ingredients before you start making the
It is important to preheat
your oven at least 12 to 15 minutes before baking a cake so you can
put the pans into the hot oven. It is also good idea to invest in an
to get accurate temperatures and also check accuracy of oven regulator
occasionally because too slow an oven will cause cake to fall.
mind that cake batter should never sit before baking, because chemical
leavens begin working as soon as dry substances are mixed with liquids
and the air in foam batters will begin to dissipate.
to use good teflon
baking pans for your baking, they will help reduce the amount of
fat needed in cooking.
If you don't have teflon baking pans, to ensure an easy release
from the cake pan, grease the bottom and
sides with butter or shortening (or use a cooking spray), add a little
flour and shake it around, lightly
knocking out any excess.