Thursday, November 13, 2014

Article Number: 9926


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



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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



strawberries.





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


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