Chocolate Tort from Taste of Home Winner
From shirleyoma 15 years ago
- 35 minutes to make
- Serves 12
Winner of Taste of Home contest! I haven't made this one yet, but I will soon! YUMMMMMMMMM The tender, four-layer chocolate cake has a yummy pudding-like filling. Instead of the whipped cream frosting, you could use chocolate-flavored whipped topping. Read more —Lois Gallup Edwards, Citrus Heights, California See less
Ingredients
- * 1/3 cup all-purpose flour shopping list
- * 3 tablespoons sugar shopping list
- * 1 teaspoon salt shopping list
- * 1-3/4 cups milk shopping list
- * 1 cup chocolate syrup shopping list
- * 1 egg, lightly beaten shopping list
- * 1 tablespoon butter shopping list
- * 1 teaspoon vanilla extract shopping list
- * BATTER: shopping list
- * 1/2 cup butter, softened shopping list
- * 1-1/4 cups sugar shopping list
- * 4 eggs shopping list
- * 1 teaspoon vanilla extract shopping list
- * 1-1/4 cups all-purpose flour shopping list
- * 1/3 cup baking cocoa shopping list
- * 3/4 teaspoon baking soda shopping list
- * 1/4 teaspoon salt shopping list
- * 1-1/2 cups chocolate syrup shopping list
- * 1/2 cup water shopping list
- * FROSTING: shopping list
- * 2 cups heavy whipping cream shopping list
- * 1/4 cup chocolate syrup shopping list
- * 1/4 teaspoon vanilla extract shopping list
- . shopping list
How to make it
- Directions:
- For filling, in a small saucepan, combine flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened.
- Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.
- Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.
- Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a mixing bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake. Yield: 16 servings.
The Rating
Reviewed by 14 people-
I have everything here, I think I am going to make it this weekend. Yummmm....
ruskingirl
in Harrison Twp loved it
-
Excellent
marky90
in Dearborn loved it
-
wonderfully decadent and super, Oma got my 5 too thanks for post. joymarie
mystic_river1
in Bradenton loved it
Reviews & Comments 11
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "