| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
(2 sticks) butter |
| 4 |
|
Bars; (4 oz.) Hersheys Unsweetened Baking choc., broken into pieces |
| 4 |
|
Eggs |
| 1 |
|
Tesapoon vanilla |
| 2 |
c |
Sugar |
| 1 |
c |
Flour |
| 1 |
c |
Finely chopped pecans |
| 1 |
c |
COLD Whipping cream; reserve 2 TB for glaze |
| 3 |
tb |
Powdered sugar |
| 2 |
ts |
Powdered instant coffee |
| 3 |
|
Bars; (3 ounces) semi-sweet choc, broken into pieces |
|
|
Reserved whipping cream |
INSTRUCTIONS
MOCHA CREAM FILLING
SEMI-SWEET GLAZE
1. Heat oven to 350'. Line bottom and sides of two 9-inch round baking pans
with foil. Grease foil.
2. In small microwave-safe bowl, place butter & unsweetened choc. Microwave
at high 1 min; stir. Mocrowave addit'l 30 seconds at a time until mixture
is melted when stirred, cool 5 min.
3. In large bowl, beat eggs and vanilla until foamy. Gradually add sugar,
beating well. Blend in choc. mixture; fold in flour & pecans until blended.
Spread half of mixture into each prepared pan. Bake 20-25 min. or until
wooden pick inserted in center comes out clean. Cool 5 min. Using foil,
remove pans to wire racks. Peel off foil; cool completely.
4. Place one layer on serving plate; spread with Mocha Cream Filling. Glaze
second layer with Semi-sweet glaze. Cover, refrigerate until ready to
serve. To serve, gently place glazed layer on top of mocha filling layer.
Refrigerate leftover cake.
Mocha Cream Filling: Reserve 2 T. from 1 c. COLD Whipping cream, for glaze.
In small bowl place remaining whipping cream, 3 T. powdered sugar & 2 tsp.
powdered instant coffee; beat until stiffened.
Semi-Sweet Glaze: In small microwave-safe dish, place 3 bars (3 ounces)
semi-sweet choc., broken into pieces and reserved whipping cream. Microwave
on high 30-45 seconds or just until choc. is melted and mixture is smooth
when stirred.
Posted to Bakery-Shoppe Digest V1 #460 by Joan Kozik
<kozik@mail.utexas.edu> on Dec 18, 1997
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