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Thread: Rich Chocolate Cake
02-23-2009, 08:47 PM #1
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- Aug 2008
- outside Philadelphia, PA
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Rich Chocolate Cake
11⁄2 sticks (3⁄4 cup) unsalted butter, softened
11⁄2 cups sugar
2 tsp baking powder
2 tsp vanilla extract
4 large eggs
21⁄4 cups all-purpose flour
1 cup milk
2 sticks (1 cup) unsalted butter, softened
4 oz unsweetened baking chocolate, melted as pkg directs
1 jar (7 or 71⁄2 oz) Marshmallow Fluff or Creme
1 cup confectioners’ sugar
2 tsp vanilla extract
1. Heat oven to 350°F. Coat two 8 x 2-in. round cake pans with nonstick spray. Line bottoms with wax paper; spray paper.
2. Pulse chocolate and the 11⁄2 cups sugar called for in batter in a food processor until chocolate is ground.
3. Beat butter, sugar, chocolate, baking powder and vanilla in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Divide between prepared pans; spread evenly.
4. Bake 35 minutes or until a wooden pick inserted in center of cakes comes out clean. Cool in pans on a wire rack 10 minutes, invert on rack, remove paper and cool completely.
5. Buttercream: Beat butter and chocolate in a large bowl with mixer on medium speed until creamy. Beat in Marshmallow Fluff. When blended, beat in confectioners’ sugar and vanilla. Increase speed to high; beat 3 to 4 minutes until fluffy.
6. Put 1 cake layer on a serving plate. Spread top with 1 cup frosting. Top with other cake layer. Frost sides, then top with remaining frosting.
Planning Tip: Wrapped cake layers can be refrigerated up to 1 week or frozen up to 2 months. Bring to room temperature before frosting. Frosted cake can be refrigerated up to 3 days.
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