Dark Chocolate 2-Layer Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Cake:1/2 cup shortening2 cups sugar2 eggs4 (1-oz) squares unsweetened chocolate, melted2 cups sifted cake flour1/2 tsp baking powder1 tsp baking soda1 tsp salt3/4 cup buttermilk3/4 cup water1 tsp vanilla extractChocolate Filling:2 tbsp cornstarch1/2 cup sugardash of salt1/2 cup water1 tbsp unsalted butter2 (1-oz) squares semisweet chocolate16 oz (1lb) Hershey's Chocolate Icing
Line bottom of two greased 9-in round cake pans with wax paper. Heat oven to 350degrees
Cake:
Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add chocolate mixing well.
Combine flour, baking powder, baking soda, and salt; gradually add the chocolate mixture alternately with buttermilk, beating well after each addition. Add water, mixing well; stir in vanilla.
Pour batter evenly into pans. Place in oven and bake for 30 minutes or until a wooden pick inserted in center of pans comes out clean.
Cool pans and cool completely on wire racks. Peel off wax paper.
Chocolate Filling:
Comine cornstarch, sugar, salt, and water into a small saucepan; cook over medium heat, stirring constantly until thickened and bubbly. Remove from heat. Add butter and chocolate; stir until melted and smooth. Cool until it does not run-can easily place finger in without burning.
Putting cake together:
Place larger of two cakes on cake stand round part down. Spread chocolate filling on flat side of cake. Place second cake, flat side on chocolate filling. Spread chocolate icing all over cake.
Serving Size: 16 Slices
Cake:
Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add chocolate mixing well.
Combine flour, baking powder, baking soda, and salt; gradually add the chocolate mixture alternately with buttermilk, beating well after each addition. Add water, mixing well; stir in vanilla.
Pour batter evenly into pans. Place in oven and bake for 30 minutes or until a wooden pick inserted in center of pans comes out clean.
Cool pans and cool completely on wire racks. Peel off wax paper.
Chocolate Filling:
Comine cornstarch, sugar, salt, and water into a small saucepan; cook over medium heat, stirring constantly until thickened and bubbly. Remove from heat. Add butter and chocolate; stir until melted and smooth. Cool until it does not run-can easily place finger in without burning.
Putting cake together:
Place larger of two cakes on cake stand round part down. Spread chocolate filling on flat side of cake. Place second cake, flat side on chocolate filling. Spread chocolate icing all over cake.
Serving Size: 16 Slices
Nutritional Info Amount Per Serving
- Calories: 406.7
- Total Fat: 16.4 g
- Cholesterol: 25.7 mg
- Sodium: 337.7 mg
- Total Carbs: 65.7 g
- Dietary Fiber: 2.3 g
- Protein: 4.1 g
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