INGREDIENTS

INSTRUCTIONS

CHOCOLATE CAKE: Preheat oven to 350 degrees. Grease 2 10 by 3 by
9-inch cake pans or cupcake molds. Cream butter and sugar. Add cocoa
and cream. Add eggs, one at a time, creaming well after each  addition.
Sift together dry ingredients. On first speed, add dry  ingredients in
three stages, alternating with water, beginning and  ending with dry.
Mix only until well blended- do not overmix. Pour  into prepared pans
and bake 35 to 45 minutes or until done. Cool in  pan before turning
out.  CREAM FILLING: Cream sugar and shortening until light and fluffy.
In  separate bowl, mix  milk and flour. Beat milk mix into sugar mix
and beat until well  blended. Add salt and vanilla.  GANACHE: Melt
chocolate in microwave or on top of double boiler. Bring  cream to
boil. Pour cream and melted chocolate into mixing bowl. Beat  at low or
medium speed for approximately 5 minutes. Let cool  thoroughly before
use, or refrigerate until ready to use. Ganache can  be stored,
covered, in the refrigerator for one month. To use  ganache, remove
from refrigerator and  soften at room temperature or in microwave until
useful consistency.  TO ASSEMBLE: Cut cone-shaped hole in top of
cupcake. Remove cone and  cut off tip. Fill cavity in cupcake with
cream filling. Replace cone  top. Ice with soft ganache or icing.
Recipe by: CHEF DU JOUR MADELINE LANCIANI DJ9175  Posted to MC-Recipe
Digest by louiseh <louiseh@earthlink.net> on Mar  02, 1998

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