INGREDIENTS

INSTRUCTIONS

In an electric mixer, whip the salted butter.  Add sugar, vanilla and
eggs. Beat smooth.  Mix flour with cornstarch and baking powder and
sift a second time (you sift it once before you measured it, right?).
Add flour mixture to egg mixture, stirring constantly.  Make 8 layers,
each less than about 1/4 inch thick, by baking each in  the bottom of
an 8-inch springform layer pan. Do this by cutting a  round of baker's
parchment that exactly fits the bottom of the layer  pan, then using a
spatula to spread the dough evenly over the  parchment. Make sure that
it doesn't get too thin at the edges. Bake  each layer for 7 minutes in
a preheated 400 degree F. oven.  Stack  the layers separated by waxed
paper.  MAKE THE PUDDING:  Use more chocolate in the pudding than you
would  normally use. If you want to be lazy and use pudding from a mix,
then  add about a tablespoon of top-quality cocoa to the pudding mix.
Stir  the pudding while it cools so that it does not congeal. Beat the
unsalted butter until it is very smooth. When the butter and pudding
are about the same temperature, add the pudding to the butter to get
an even, smooth buttercream.  Use the pudding/butter mixture as mortar,
and layer the cake together,  spreading the pudding/butter evenly
between the layers. Make sure the  layers are even and parallel; if
they are not, or if one is not  straight, you can mend things with a
little extra pudding here and  there. Do not put pudding on top of the
topmost layer, and try not to  get too much on the outside edges.  MAKE
A CHOCOLATE FROSTING:  Sift the powdered 10X sugar and cocoa  together,
add the melted butter while stirring constantly, then add  boiling
water. Frost the cake, taking pains to make sure the sides  are
perfectly smooth and the top is perfectly smooth. Let the cake  sit at
cool room temperature for at least an hour before serving.  NOTES  
Austrian 8-layer chocolate cake -- I made this recipe for my  boyfriend
on his birthday and he asked me to marry him (I did). I'm  not saying
for sure that the Prinzregent Torte is why Don wanted to  marry me, but
I've always worried that it might have been. It is a  magnificent
recipe that always evokes incredulous cries of pleasure  from people
that I serve it to. The cake is a lot of work, so I only  make it about
once a year, but the people that I make it for feel  very special.
Yield: Serves 2-8.    If you are not an experienced baker, you should
be warned that in  recipes like this it is important to measure exactly
and to follow  the instructions exactly. People who prefer to cook by
testing,  tasting, and adding more ingredients should avoid intricate
baking.    These layers are baked in the bottom of a springform pan.
Such a pan  bottom is about 8 inches in diameter, and has a raised lip
that is  about 1/8 inch high. It resembles a miniature pizza pan. I
have never  succeeded in making this torte with layers bigger than
about 10  inches; about 8 inches is easier. The baker's parchment is
crucial  and there is no good substitute, though buttered kraft paper
(from  shopping bags) will work in a pinch. Use a new piece of
parchment for  each layer. If you don't make the layers straight, then
when you pile  them up, the cake will be mounded up in the middle or
will sag down  in the middle or will tilt to one side.    If you are
not an experienced cake froster, then make double the  recipe of
frosting. Unskilled frosters usually use too much frosting,  and you
don't really want to run out. You can charge money to people  who want
to lick the spoon if there is any left over.  Difficulty:  rather
difficult;  Time:  1 hour; Precision: measure  carefully.  : Delight
Covill  : Fairchild Camera and Instrument  : Copyright (C) 1986 USENET
Community Trust  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7028
Calories From Fat: 3491
Total Fat: 396.3g
Cholesterol: 1400.3mg
Sodium: 885.6mg
Potassium: 777.1mg
Carbohydrates: 847.4g
Fiber: 6.1g
Sugar: 588.9g
Protein: 49.2g