Again, a fussy recipe, but SOOOOOOOO worth it! If you feel like an extra special cake, and you like dark chocolate, and have a partner to clean up the kitchen afterwards, this is the cake for you. A previous winner at the Hall Christmas Family Gathering, it has been tested on other audiences by my sister, Li'l Kathryn and her co-workers. We've changed the cocoa to Special Dark Cocoa, since we are dark chocolate lovers. I'll update the pictures once I've cut into it (it is for a party this evening). I want to capture the cream cheese cakey layer in the middle! First I will go hose down my kitchen (cocoa accident).
Personal note: This is the most beautiful chocolate cake I have ever made. My cakes taste good, but rarely look good. I'm actually taking this one public.
Personal note: This is the most beautiful chocolate cake I have ever made. My cakes taste good, but rarely look good. I'm actually taking this one public.
Source: my xerox copy, which comes from some cookbook that also cites it from Our Best Home Cooking from the Citizens of Zion Missionary Baptist Church Women's Ministry in Compton, California.
Fudge Pecan Ripple Layer Cake
Cake:
1/2 c shortening (I will experiment with butter next time)
1 1/2 c sugar
2 large eggs
1 2/3 c all-purpose flour
2/3 c cocoa (Special Dark cocoa makes it special. And dark.)
1 1/2 t baking soda
1/2 t salt
1 1/2 c buttermilk
4 t vanilla, divided
Ripple Part:
8 oz cream cheese, softened
2 T butter, softened
1 T cornstarch
14 oz can sweetened condensed milk
1 large egg
Frosting:
2/3 c butter, softened
5 3/4 c sifted powdered sugar (sift first, then measure)
1 1/3 c cocoa (again, Special, and Dark)
1 c plus 2 T whipping cream OR 3/4 c milk
3/4 c chopped pecans, toasted
Grease 2 round cakepans (9 inch), line bottoms with wax paper or parchment, then grease the wax paper. Toss a couple of tablespoons of cocoa to dust the inside of each pan. Set aside.
Beat shortening at medium speed with an electric mixer until fluffy; gradually add 1 1/2 c sugar, beating well. Add 2 eggs, blending after each egg.
Combine flour, cocoa, soda and salt. Add to the shortening mixture, alternating with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition until well blended. Beat 3 more minutes on high speed, stopping once to scrape down the sides and bottom of the mixing bowl. Pour into prepared pans and set aside.
Ripple layer: Beat cream cheese, 2 T butter and cornstarch at medium speed until creamy; gradually add sweetened condensed milk, beating well. Add 1 egg; beat well. Stir in 1 t vanilla. Spoon this mixture evenly over chocolate batter in pans.
Bake at 350 degrees for 40 minutes or until a tester inserted in center comes our clean. Cool in pans 10 minutes, then remove onto wire racks to cool completely.
Wash up your mixing bowl and beaters (ANNOYING PART)
Frosting: Beat 2/3 c softened butter at medium speed until creamy. Combine powdered sugar and 1 1/3 c cocoa; add to butter alternately with the cream or milk (note different amounts depending on which liquid you choose). Beat until spreading consistency. Stir in remaining 1 t vanilla. Spread frosting between layers and on top and sides. Sprinkle with toasted pecans.
Fudge Pecan Ripple Layer Cake
Cake:
1/2 c shortening (I will experiment with butter next time)
1 1/2 c sugar
2 large eggs
1 2/3 c all-purpose flour
2/3 c cocoa (Special Dark cocoa makes it special. And dark.)
1 1/2 t baking soda
1/2 t salt
1 1/2 c buttermilk
4 t vanilla, divided
Ripple Part:
8 oz cream cheese, softened
2 T butter, softened
1 T cornstarch
14 oz can sweetened condensed milk
1 large egg
Frosting:
2/3 c butter, softened
5 3/4 c sifted powdered sugar (sift first, then measure)
1 1/3 c cocoa (again, Special, and Dark)
1 c plus 2 T whipping cream OR 3/4 c milk
3/4 c chopped pecans, toasted
Grease 2 round cakepans (9 inch), line bottoms with wax paper or parchment, then grease the wax paper. Toss a couple of tablespoons of cocoa to dust the inside of each pan. Set aside.
Beat shortening at medium speed with an electric mixer until fluffy; gradually add 1 1/2 c sugar, beating well. Add 2 eggs, blending after each egg.
Combine flour, cocoa, soda and salt. Add to the shortening mixture, alternating with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition until well blended. Beat 3 more minutes on high speed, stopping once to scrape down the sides and bottom of the mixing bowl. Pour into prepared pans and set aside.
Ripple layer: Beat cream cheese, 2 T butter and cornstarch at medium speed until creamy; gradually add sweetened condensed milk, beating well. Add 1 egg; beat well. Stir in 1 t vanilla. Spoon this mixture evenly over chocolate batter in pans.
Bake at 350 degrees for 40 minutes or until a tester inserted in center comes our clean. Cool in pans 10 minutes, then remove onto wire racks to cool completely.
Wash up your mixing bowl and beaters (ANNOYING PART)
Frosting: Beat 2/3 c softened butter at medium speed until creamy. Combine powdered sugar and 1 1/3 c cocoa; add to butter alternately with the cream or milk (note different amounts depending on which liquid you choose). Beat until spreading consistency. Stir in remaining 1 t vanilla. Spread frosting between layers and on top and sides. Sprinkle with toasted pecans.
1 comment:
ME WANT THAT!
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