Thursday, November 13, 2014

Article Number: 9926


°°°°°°°°°°°°°°°°°°°°°°°°°BETTER THAN SEX CAKE°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°


Cake: 6 oz pkg semi-sweet choco chips ( mint chips, white choc or

combination of, are also good)

3/4 c chopped pecans

1 box chocolate cake mix (devils food, chocolate fudge, etc. the

chocliater the better!)

4 eggs

1/2 c vegetable oil

1 tsp vanilla

1 3 1/2 oz, instant chocolate pudding mix

1 8 oz contanier sour cream

Toss choco-chips and pecans in 1 tbsp of dry cake mix. Beat rest of

ingredients together for about 3 minutes, then fold in chips and

pecans. Pour into greased and floured bundt or tube pan and bake 50

minutes at 350F or until cake tests clean.

For filling use either the strawberry buttercream or white chocolate

buttercream, or if you're really bold and daring, use a layer of

each! I've made it all three ways, and believe me you'll get raves

no matter which way you choose.

Strawberry Butter cream (makes about 1 1/2 cups)

1 1/4 sticks unsalted butter (1/2 plus 1/8 cup, my math is the greatest),

cut into tbsps and softened slightly

1 c powdered sugar

2 egg yolks

1/4 c pureed fresh strawberries, (or frozen, but drain really well)

1 1/2 tbsps strawberry jam

With mixer, cream butter and sugar till light and fluffy. Mix in

yolks, then add the pureed berries and jam. Cover well and

refridgerate until set. (can be made a couple of days in advance).

Soften the buttercream just until spreadable before using.

white chocoate buttercream (makes about 1 1/2 cups)

3 oz of top quality white chocolate, broken up

1/8 c whipping cream

1/2 c cold unsalted butter, cut into pieces

1/2 c icing sugar

Melt chocolate in double boiler over hot water (not boiling), along

with the cream, stirring until smooth. Transfer to a large mixing

bowl and cool to room temp. Gradually beat in the cold butter and

icing sugar until light and fluffy. Can be made ahead, but you may

have to rebeat to fluff up.

Chocolate Glaze (makes about 2/3 cup)

3 ounces top quality semisweet chocolate, finely chopped

1/3 c whipping cream, scalded

2 tsps grand marnier

Place chocolate in small bowl and add hot cream. Cover and let sit

5 minutes. Add grand marnier and stir slowly until chocolate melts

and mixture is smooth.( be careful not to incorporate any air into

the chocolate mixture). Cool just till tepid (warm but not hot).

Assembling cake: Cut cake into 3 layers. Spread with choice of

butter cream, or do a layer of each. Pour tepid glaze over cake,

tilting slightly so entire cake is covered. This works best if you

put the cake on a cake rack which is placed over a waxed paper

covered pan. Refridgerate cake for at least one hour before

serving. Decorate with rosettes made from buttercream or fresh


Will feed 10-15 people as this is a really rich cake.

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