Creme de Cacao Torte
From peetabear 15 years agoIngredients
- 2/3 cup butter or margarine, softened shopping list
- 1-2/3 cups sugar shopping list
- 3 eggs shopping list
- 1/2 teaspoon vanilla extract shopping list
- 2 cups all-purpose flour shopping list
- 2/3 cup HERSHEY'S cocoa shopping list
- 1-1/4 teaspoons baking soda shopping list
- 1/4 teaspoon baking powder shopping list
- 1-1/3 cups milk shopping list
- 2 tablespoons Creme de Cacao (chocolate-flavored liqueur)(optional) shopping list
- Creme de Cacao FILLING (recipe follows) shopping list
- chocolate GANACHE glaze (recipe follows) shopping list
- ...................................................................................................................... shopping list
- Creme de Cacao FILLING: In small bowl, beat 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons Creme de Cacao (optional) and 1 tablespoon HERSHEY'S cocoa until stiff. Cover; refrigerate. About 2 cups shopping list
- ...................................................................................................................... shopping list
- . shopping list
- chocolate GANACHE glaze shopping list
- 1 HERSHEY'S SPECIAL dark chocolate Bar (7 oz.), broken shopping list
- into pieces shopping list
- 1/4 cup whipping cream shopping list
- 1 tablespoon butter shopping list
- 1-1/2 teaspoons Creme de Cacao (chocolate-flavored liqueur) or shopping list
- water shopping list
- Combine chocolate bar pieces, whipping cream and butter in medium saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Stir in Creme de Cacao. Cool to lukewarm (glaze will be slightly thickened). About 1 cup. shopping list
How to make it
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans. In large bowl, beat butter, sugar, eggs and vanilla until blended. Stir together flour, cocoa, baking soda and baking powder; add to butter mixture alternately with milk, blending just until combined. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Sprinkle each layer with 1 tablespoon creme de cacao; cool completely. Meanwhile, prepare CREME DE CACAO FILLING. Split each cake layer horizontally into 2 layers. Place one layer on serving plate; spread with one-third of FILLING. Repeat layering with remaining cake and FILLING, ending with cake layer. Cover tightly; refrigerate at least 8 hours. Prepare CHOCOLATE GANACHE GLAZE; spoon on top of chilled cake, allowing glaze to drizzle down side of cake. Refrigerate. 10 to 12 servings.
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