Layered Chocolate Dessert Cake
|Milk||1 1⁄2 Cup (24 tbs)|
|Unsweetened chocolate||4 Ounce (4 Squares)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Mocha butter cream||1 Cup (16 tbs) (1 Recipe)|
|Special chocolate icing||1⁄2 Cup (8 tbs)|
Line bottom of 13 x 8 x 2-inch baking pan with waxed paper; grease and flour the waxed paper.
Place 1 cup milk, chocolate, and 1/2 cup sugar in top of double boiler.
Place over boiling water; cook, stirring constantly, until chocolate is melted.
Remove from boiling water; cool.
Cream the butter and remaining sugar in large mixing bowl with electric mixer.
Add vanilla and eggs; beat well.
Beat in chocolate mixture.
Sift flour with salt; add to chocolate mixture alternately with remaining milk.
Beat 2 minutes at medium speed.
Dissolve soda in 3 tablespoons boiling water.
Add to batter; beat 1 minute.
Pour into prepared pan.
Bake at 350Â°F 30 to 35 minutes or until cake tests done.
Cool in pan 10 minutes.
Remove from pan; cool on rack.
Trim edges from cake; cut cake crosswise into 3 equal portions.
Cover 2 portions with Mocha Butter Cream; stack one on top of other.
Place on cake plate.
Top with remaining portion.
Spread top and sides with thin layer of Mocha Butter Cream.
Pour most of icing over top and sides of cake.
Chill until firm.
Drizzle remaining icing over top of cake, if desired; chill until firm.