75 lines
3.2 KiB
Plaintext
75 lines
3.2 KiB
Plaintext
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°°°°°°°°°°°°°°°°°°°°°°°°°BETTER THAN SEX CAKE°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
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ßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßß
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Cake: 6 oz pkg semi-sweet choco chips ( mint chips, white choc or
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combination of, are also good)
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3/4 c chopped pecans
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1 box chocolate cake mix (devils food, chocolate fudge, etc. the
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chocliater the better!)
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4 eggs
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1/2 c vegetable oil
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1 tsp vanilla
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1 3 1/2 oz, instant chocolate pudding mix
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1 8 oz contanier sour cream
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Toss choco-chips and pecans in 1 tbsp of dry cake mix. Beat rest of
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ingredients together for about 3 minutes, then fold in chips and
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pecans. Pour into greased and floured bundt or tube pan and bake 50
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minutes at 350F or until cake tests clean.
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For filling use either the strawberry buttercream or white chocolate
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buttercream, or if you're really bold and daring, use a layer of
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each! I've made it all three ways, and believe me you'll get raves
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no matter which way you choose.
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Strawberry Butter cream (makes about 1 1/2 cups)
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1 1/4 sticks unsalted butter (1/2 plus 1/8 cup, my math is the greatest),
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cut into tbsps and softened slightly
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1 c powdered sugar
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2 egg yolks
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1/4 c pureed fresh strawberries, (or frozen, but drain really well)
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1 1/2 tbsps strawberry jam
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With mixer, cream butter and sugar till light and fluffy. Mix in
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yolks, then add the pureed berries and jam. Cover well and
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refridgerate until set. (can be made a couple of days in advance).
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Soften the buttercream just until spreadable before using.
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white chocoate buttercream (makes about 1 1/2 cups)
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3 oz of top quality white chocolate, broken up
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1/8 c whipping cream
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1/2 c cold unsalted butter, cut into pieces
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1/2 c icing sugar
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Melt chocolate in double boiler over hot water (not boiling), along
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with the cream, stirring until smooth. Transfer to a large mixing
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bowl and cool to room temp. Gradually beat in the cold butter and
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icing sugar until light and fluffy. Can be made ahead, but you may
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have to rebeat to fluff up.
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Chocolate Glaze (makes about 2/3 cup)
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3 ounces top quality semisweet chocolate, finely chopped
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1/3 c whipping cream, scalded
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2 tsps grand marnier
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Place chocolate in small bowl and add hot cream. Cover and let sit
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5 minutes. Add grand marnier and stir slowly until chocolate melts
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and mixture is smooth.( be careful not to incorporate any air into
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the chocolate mixture). Cool just till tepid (warm but not hot).
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Assembling cake: Cut cake into 3 layers. Spread with choice of
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butter cream, or do a layer of each. Pour tepid glaze over cake,
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tilting slightly so entire cake is covered. This works best if you
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put the cake on a cake rack which is placed over a waxed paper
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covered pan. Refridgerate cake for at least one hour before
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serving. Decorate with rosettes made from buttercream or fresh
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strawberries.
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Will feed 10-15 people as this is a really rich cake.
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