Toulouse-lautrec Jubilee Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 10 | Servings | |
INGREDIENTS
| 3 | c | CAKE FLOUR |
| 3 | t | Baking powder |
| 1/2 | t | Salt |
| 1 | c | Butter |
| 2 | c | Sugar |
| 3 | Eggs, plus 2 yolksbeat well | |
| 1 | c | Rich milk |
| 1 1/2 | t | Vanilla |
| 2 | c | Confectioners' sugar |
| 1 | t | Vanilla |
| 1 | pn | Salt |
| 2 | T | Melted butter |
| 3 | Sq. unsweetened choc., melted | |
| 1/3 | c | Milk |
| 1 1/2 | c | Sugar |
| 2 | Egg whites | |
| 5 | T | Water |
| 1 1/2 | t | Light corn syrup |
| 1 | t | Vanilla |
INSTRUCTIONS
Sift the flour once; then add baking powder and salt, and sift together 3 times. Cream the butter and sugar until light and airy. Add all the eggs, and continue to beat. Add flour alternately with the milk, sm. amts. at a time, beating each time, until smooth. Add the flavoring. Bake in 3 buttered layer pans in a 375 oven for 20 minutes. FOR FILLING: Combine sugar, butter, vanilla, salt, chocolate, and milk in a deep bowl, and beat with a rotary egg beater until well blended. Place bowl in a pan of ice water and continue to beat until it thickens to spreading consistency. This goes between the layers. FROSTING: Combine egg whites, sugar, and water with the corn syrup in top of double boiler; and beat with egg beater til thoroughly mixed. Place over boiling water, and beat constantly for 7 minutes, or till frosting stands in peaks. Remove, and add vanilla; beat until thick enough to spread on top and sides of cake. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 618
Calories From Fat: 187
Total Fat: 21.2g
Cholesterol: 55.6mg
Sodium: 311.8mg
Potassium: 75.5mg
Carbohydrates: 103.8g
Fiber: <1g
Sugar: 71.4g
Protein: 4.6g