Recipe

Chocolate Fudge Layer Cake Pt 2 Recipe

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Ingredients

2 c Cake Flour; Note 2
1 c Boiling Water
1 ts Baking Soda
Fudgy Chocolate Frosting; See Recipe
4 tb Unsalted Butter; Note 1
Nonstick Canola Cooking Spray
1/2 c Lowfat Buttermilk
2 lg Egg Whites
2 oz Bittersweet Chocolate; Or Nonsweet Chocolate
1 lg Egg
1 3/4 c Sugar
2 ts Instant Expresso Powder
1/2 c Cocoa Powder; Note 3

Directions

Step #1 Note 1: 1/2 stick unsalted butter, at room temp Note 2: Not self-rising (spoon into measuring c & level top) Note 3: Spoon cocoa into measuring c & level top New Creaming Method Mom's Chocolate Fudge Cake recipe used whole eggs, sour cream, & two sticks of butter.
Step #2 I knew that if I just kept at it, I could come up with an equally great cake that I could serve to my family without the pangs of guilt.
Step #3 Here is my version, dark glory, in all of its deep, my daughter Elizabeth's favorite.
Step #4 (Because of the cake's low fat content, it can be a little tricky - just follow the directions exactly, & you'll be fine.
Step #5 ) position a rack in the center of the oven & preheat to 350F.
Step #6 Lightly spray two 8" round nonstick cake pans with oil.
Step #7 Line the bottoms of the pans with rounds of waxed paper & spray again.
Step #8 Melt the chocolate: Chocolate burns easily, so be careful when melting.
Step #9 Place the unsliced square of chocolate on a piece of aluminum foil & put it in the oven while it is preheating.
Step #10 It will take about 10 min for the chocolate to melt-check it often & press it with your finger to gauge its progress.
Step #11 If you want to speed the process, chop the chocolate in even pieces & place it on the foil.
Step #12 When the chocolate has melted, let it cool until tepid & scrape it into the batter with a rubber spatula.
Step #13 Chocolate can also be melted in a microwave oven.
Step #14 Place one oz or more of finely sliced chocolate in a microwave-safe bowl, two to four mins, and microwave on Medium (50 percent) checking every once in awhile until the chocolate looks shiny (it won't look melted), depending on the brand.
Step #15 let this stand for thirty seconds or so, then stir to see if it is melted enough.
Step #16 The classic way to melt chocolate is in the top part of a double boiler over very hot, but not simmering water.
Step #17 Sometimes it is more efficient to put the finely sliced chocolate in a small heatproof bowl & place over a small saucepan of water.
Step #18 In any case, be sure that no water comes in contact with the chocolate, or it will firm up or "seize.
Step #19 " Let cool until tepid.
Step #20 In a medium bowl, using a handheld electric mixer set at medium sped, scraping down the sides of the c with a rubber spatula, beat the sugar & butter until the mixture resembles coarse bread crumbs, about 2 min.
Step #21 Beat in the melted chocolate.
Step #22 Add the buttermilk, egg, & egg whites & beat until smooth.
Step #23 In a medium bowl, whisk the flour & cocoa until well mixd.
Step #24 (If there cocoa is lumpy, after measuring, sift it, onto a piece of waxed paper).
Step #25 With a spoon, mix the four mixture into the wet ingredients, scraping down the sides & bottom of the bowl with a rubber spatula.
Step #26 Mix until smooth.
Step #27 Dissolve the coffee in the boiling water.
Step #28 Hold the coffee mixture over the mixing bowl & add the baking soda, as the mixture may foam over.
Step #29 Add to the batter.
Step #30 Stir until smooth.
Step #31 The batter will be very thin.
Step #32 Divide it equally between the prepared pans.
Step #33 bake this until the cakes begin to pull away from the sides of the pans, about 30 min.
Step #34 (You can't test this cake by pressing the center as it has a thin crisp top crust).
Step #35 Do not overbake.
Step #36 Do not open the oven until the last 5 mins of baking.
Step #37 Cool in the pans on wire cake racks for 10 min.
Step #38 Invert onto the racks & remove the waxed paper.
Step #39 Turn right side up & cool completely.
Step #40 Using a serrated cake knife, trim the top rusts off each cake layer.
Step #41 Place one cake, flat side up, on a serving platter.
Step #42 Spread with about 1/2 C frosting.
Step #43 Place the other layer, round side up, on the bottom layer.
Step #44 Frost the top of the cake with the remaining frosting and serve.
Step #45 Jeff & I had a piece of this cake & it was very, very good!! I was so pleased with the flavor & texture.
Step #46 Entered into MasterCook & tested for you by Reggie & Jeff Dwork reggie@reggie.
Step #47 com Nutrition according to the book: Each Serving: About 322 Cal(5% from Protein, 70% from Carb, 24% from Fat), 61g Carb, 9g Fat (5g Sat Fat), 5g Pro, 31mg Chol, 100mg Sod continued in part 2.
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