| 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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