Ingredients 4 squares unsweetened chocolate 1/2 cup hot water 1/2 cup sugar 2 cups cake flour, sifted 1 teaspoon baking soda 1 teaspoon salt 1/2 cup butter 1 1/4 cups sugar 3 eggs 2/3 cup milk 1 teaspoon vanilla extract
Instructions 1. Heat chocolate with hot water in top of double boiler or in microwave. Cook and stir until chocolate is melted and mixture thickens. 2. Add sugar and cook for 2 minutes over double boiler. Cool to lukewarm while mixing cake 3. Sift flour, soda and salt. Set aside. 4. Cream butter; add sugar gradually and cream together until light and fluffy. 5. Add eggs, one at a time, beating well after each addition. Add flour, alternately with milk, in small amounts, beating after each addition until smooth. 6. Add vanilla with chocolate mixture to the batter. Stir until blended. Pour batter into two 9" layer cake pans which have been lined on the bottom with paper. 7. Bake at 350 for 25 to 30 minutes. Cool and frost.
Description Still the very best chocolate layer cake. It is one of the first layer cakes that I made, and I still think it is the best chocolate layer cake.
Notes This recipe is much older than microwaves and calls for the chocolate mixture to be done in a double boiler. I have tried to adapt it for the microwave. I think that when the sugar is added to the chocolate, it could be done with short times in the microwave. I would do about 5 seconds and stir and repeat once or twice. Be careful not to burn chocolate. This is the best chocolate layer cake that exists. Frost with fluffy seven minute frosting for a treat.
Source Duncan Hines cookbook
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