Chocolate Layer Cake With Chocolate Glaze

“Is discipline the same as punishment?” a young woman asked me. She was troubled by the idea of God wanting to “get even.” I gave her 1 Corinthians 11:32 (NEB) “When…we do fall under the Lord’s judgment, He is disciplining us, to save us from being condemned with the rest of the world.” God’s “punishment” of His children is never retribution, but rather correction. We know that we are indeed His beloved sons, sharing in the discipline that all sons share – for a high purpose, namely that we may some day share in His holiness, “attain life.”

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables			12	Servings

INGREDIENTS

1 1/2	c	Milk, do not use lowfat or
		nonfat
1/2	c	Sugar
3 1/2	T	Cornstarch
5		Egg yolks
6	oz	Milk chocolate, chopped
1	T	Butter
1	t	Vanilla extract
1 1/2	c	Sugar
1 1/3	c	All purpose flour
2/3	c	Unsweetened cocoa powder
1	t	Baking soda
1/2	t	Baking powder
1/4	t	Salt
3/4	c	Strong fresh-brewed coffee
3/4	c	Buttermilk
6	T	Vegetable oil
2		Eggs, beaten to blend
1	t	Vanilla extract
1 1/2	c	Whipping cream
12	oz	Bittersweet, not
		unsweetened or
		semi-sweet
		chocolate chopped
2	T	Light corn syrup

INSTRUCTIONS

For Filling: Bring milk to simmer in heavy medium saucepan. Remove
from heat. Combine sugar and cornstarch in large bowl. Beat egg yolks
into sugar mixture. Gradually whisk hot milk into yolk mixture.  Return
mixture to saucepan. Whisk over medium heat until mixture  boils and
thickens, about 1 minute. Remove from heat; add chocolate,  butter and
vanilla and whisk until mixture is smooth. Transfer  filling to medium
bowl. Cool, stirring occasionally. Gently press  plastic wrap directly
onto surface of filling; cover and chill until  cold, at least 3 hours.
For Cake: Preheat oven to 325Ã¸F. Butter 17 1/4 x 11 1/2 x 1 inch
jelly roll pan. Line pan with parchment paper. Sift first 6
ingredients into large bowl. Whisk coffee, buttermilk, oil, eggs and
vanilla in medium bowl. Add liquid ingredients to dry ingredients;  mix
just until combined. Transfer batter to prepared pan, spreading
evenly. Bake cake until tester inserted into center comes out clean,
about 20 minutes. Cool cake completely in pan on rack. Using small
knife, cut around edges of pan. Turn cake out onto work surface. Peel
off parchment. Trim tough edges. Cut cake crosswise into 3    Chocolate
Lasagna 5 x  10 1/2 inch pieces.  (Filling and cake can be made ahead.
Keep filling refrigerated up to 2  days. Wrap cake layers in plastic
and refrigerate up to 1 day.)  For Glaze: Bring cream to simmer in
large saucepan over low heat. Add  chocolate; whisk until smooth.
Remove from heat. Stir in corn syrup.  Cool glaze until barely
lukewarm.  Place 1 cake layer on platter. Spread half of filling over
top. Top  with second cake layer. Spread remaining filling over. Top
with third  cake layer. Pour lukewarm glaze over top and sides of cake,
covering  completely. Smooth sides with spatula. Refrigerate 2 hours.
(Can be  prepared 1 day ahead; cover and keep refrigerated.)  Printed
in Bon Appetit April 1998  Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Dahlia Lounge - Seattle  Posted to MC-Recipe Digest by
Carriej999 <Carriej999@aol.com> on Apr  3, 1998

A Message from our Provider:

“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 460 Calories From Fat: 190 Total Fat: 22g Cholesterol: 100.5mg Sodium: 218.1mg Potassium: 143.1mg Carbohydrates: 66.7g Fiber: 3.2g Sugar: 38.3g Protein: 5.2g