INGREDIENTS

INSTRUCTIONS

Here's the cake Melinda requested. It's a lot of fun to make and
serve. And I've never met anyone who was able to figure out how to
make the layers vertical rather than horizontal. Also, it's from  Maida
Heatter's Book of Great Chocolate Desserts (though the phrasing  is
slightly altered by me). Heatter is probably the best cookbook  author
ever when it comes to desserts. I would swear by anything in  her books
even if I hadn't tried it. I have tried this one repeatedly  and love
it.  I also like this because you should make it the day ahead so it
can be  served very cold (it slices better that way, too). Once you
understand the technique, you can use your favorite cake and frosting
recipes if you prefer. The key is to ensure there's lots of contrast
in color between the two.  Line 2 buttered 10.5x15.5x1" jellyroll pans
with wax paper to cover  bottom and sides. Butter the paper.  Sift
together [a]. Mix [b]. Beat [c] with an electric mixer at high  speed
till pale lemon-colored. At low speed, beating only till smooth  &
scraping bowl with rubber spatula each time, beat in half [a], then
all of [b], then rest of [a].  Beat together [d] at high to soft peaks.
Gradually beat in remaining  1/2 cup sugar at medium, then beat at high
to stiff peaks. Fold 2-3  large spoonfuls into [abc] mixture, then 2-3
more spoonfuls, then  fold in the rest.  Spread equal amounts batter
(approx 3 cups each) into each pan; make  sure corners aren't thinner
than middle. The layers will be quite  thin. Bake 10 minutes in
preheated 350F oven. Reverse pans top to  bottom & front to back bake
bake 3-5 minutes more, till tops spring  back when lightly pressed with
fingertip and pale golden color. Do  not bake till brown.  Invert each
pan onto a smooth (not terrycloth) linen or cotton towel.  Peel off
paper linings and cover each with second towel. Cool while  preparing
buttercream [see below].  Remove top towels from cooled cake layers.
Invert the layers onto a  cutting surface. Spread each layer with
buttercream all the way to  the edges. Carefully cut each layer into 4
strips the long way; they  must be all be the same width.  FORMING
CAKE: Roll 1 cake strip with the filling on the inside into a  tight
spiral (like a jellyroll). Add the second strip where the first  left
off and continue rolling. Now place the roll on your cake plate  with a
flat side down. Place a third strip where the second one ended  and
continue rolling. Do the same with all the remaing strips; when
finished it will be the shape of a 9"-diameter cake that's about
2-1/2" high.  Beat reserved 2 cups buttercream briefly to soften
slightly. Frost  cake top and sides. Refrigerate overnight or freeze.
If frozen, wait  till frosting firm before wrapping it up. Thaw several
hours or  overnight in fridge before unwrapping. Serve cold. Serves 12.
CHOCOLATE BUTTERCREAM: Stir together [e] constantly with wooden
spatula in small saucepan over medium heat till sugar dissolved and
mixture comes to fast boil. Wash down any undissolved granules on pan
sides with pastry brush dipped in water. Add chocolate; stir till
smooth. Remove from heat and let stand 5 minutes, stirring
occasionally.  Meanwhile, cream the butter with an electric mixer. Beat
in [f] well.  Beat in eggs well 1 at a time, scraping bowl sides as
needed.  Gradually add warm chocolate beating at low speed only till
smooth.  Set aside.  When cooled cake layers inverted onto cutting
surface, place the bowl  of frosting into a larger bowl partially
filled with ice water. Stir  frosting well with rubber spatula till
consistency of mayonnaise.  Remove from ice water. Set aside 2 cups
frosting, spreading the  continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4007
Calories From Fat: 3322
Total Fat: 381.9g
Cholesterol: 1289.4mg
Sodium: 836.6mg
Potassium: 2056mg
Carbohydrates: 158.2g
Fiber: 35.2g
Sugar: 6.6g
Protein: 58.7g