| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Easter | 10 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine,softened |
| 1 | c | Sugar |
| 3 | Eggs | |
| 3 | oz | Unsweetened chocolate,melted |
| 1 | ts | Instant coffee crystals |
| 2 | c | Sifted all-purpose flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Whipping cream |
| Chocolate Buttercream Filling*(recipe follows) | ||
| Chocolate Glaze (recipe follows) | ||
| Slivered almonds |
INSTRUCTIONS
Cream butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time, blending well after each addition. Mix in chocolate and coffee crystals. Mix in combined flour, baking soda and salt alternately with cream, beginning and ending with dry ingredients. Pour batter into 2 greased and floured 8 inch round cake pans; bake at 350°F for 20 minutes, or until cake springs back when touched. Cool in pans 10 minutes; remove from pans and cool. Make filling and glaze. Cut cake layers in half horizontally with serrated knife. Place 1 cake layer on serving plate; spread with a third of the buttercream filling. Repeat with remaining layers and filling. Frost top and side of cake with glaze; garnish with almonds. Yield: 10 to 12 servings. *Cake can be made 2 days in advance; refrigerate. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cooking Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31, 1999
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