| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Chocolate, Desserts | 1 | Servings | |
INGREDIENTS
| 1 3/4 | c | Sugar; granulated |
| 1 3/4 | c | Flour; all purpose; unsifted |
| 2 | ts | Soda |
| 1 | ts | Salt |
| 1/4 | ts | Baking powder |
| 1 | c | Margarine; softened |
| 1 1/4 | c | Buttermilk |
| 1 | ts | Vanilla |
| 12 | tb | Cocoa |
| 3 | Eggs | |
| Chocolate filling: | ||
| 4 | pk | No-melt baking chocolate |
| 2 1/2 | c | Powdered sugar; sifted |
| 1/4 | c | Hot water |
| 1 | Egg; unbeaten | |
| 6 | tb | Margarine; softened |
| 1/2 | c | Sliced almonds; toasted |
| Whipped cream- | ||
| 1 | c | Heavy cream |
| 2 | tb | Sugar; granulated |
| 1/2 | ts | Almond extract |
INSTRUCTIONS
Measure sugar, flour, soda, salt, baking powder, cocoa, margarine, buttermilk and vanilla into large mixer bowl. Beat at low speed to blend, then beat 2 minutes at medium speed. Add eggs; beat 2 minutes longer. Pour one-fourth of batter into each of four greased and wax paper-lined 8-inch layer cake pans; layers will be thin. Bake at 350~ about 15 minutes or until wooden pick inserted in center comes out clean. Two layers may stand while first two bake, if necessary. Cool slightly; remove from pans and continue cooling. Fill and frost layers with Sugarplum Chocolate Filling and Sugarplum Whipped Cream, alternately. Sugarplum Chocolate Filling. Combine chocolate and powdered sugar and water; blend. Add egg and beat well. Add margarine, one tablespoon at a time, beating thoroughly after each addition. Stir in almonds, reserving some for garnish. Sugarplum Whipped Cream. Whip cream with sugar and almond extract. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Apr 25, 1998
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