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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Sixteen-layer Chocolate Cream Cake
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Cakesandfrostings - Cake Sixteen-layer Chocolate Cream Cake Post by :chevydave Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3047

Click below to download : Cakesandfrostings - Cake Sixteen-layer Chocolate Cream Cake (Format : PDF)

Cakesandfrostings - Cake Sixteen-layer Chocolate Cream Cake

1 lb. sweet butter
2 cup sugar
12 eggs, separated
4 cups cake flour
1/2 tsp. salt
Grated orange peel
1 tbsp. orange brandy or flavoring
8 tbsp. cocoa
6 tbsp. heavy cream or sour cream
powdered sugar

Preheat to 350°. Grease four 9 inch cake pans.

In a large bowl, cream the butter while adding one cup of the sugar. Add the egg yolks one at a time, beating well after each has been added.

Sift the flour and salt together, then add to the butter mixture. Add the orange peel and brandy (or flavoring). Set aside.

Beat the egg whites until quite stiff. Add the rest of the sugar, one tablespoon at a time, beating after each tbsp. and continue beating until to beat until the whites form a stiff meringue.

Fold the beaten egg whites very carefully into the flour mixture.

Divide the batter in half, putting it into two bowls. To one of the bowls, add the cocoa and the cream.

Put 3 tbsp. of white batter in each of the four pans and smooth with a spatula into as thin a layer as possible.
Bake these for 15 minutes, then turn out of the pans onto a cloth sprinkled with powdered sugar. Cover them with another cloth so they will not dry out.

Make four more layers of the white cake (pans do not need to be washed and regreased for the second baking). Turn out and cover the second set of layers. After finishing the white layers, wash and grease pans.

Bake 8 thin layers of the chocolate batter in the same manner as the white layers. While these are cooling, make the custard filling which will hold the layers together.

Custard Filling:
1 pint cream, or half and half
6 egg yolks
1/2 cup sugar
1/4 tsp. salt
1/2 cup flour
1/2 lb. sweet butter
2 tsp. vanilla

Put cream, yolks, sugar, salt and flour in the top of a double boiler and cook until thick. Pour mixture into a bowl and gradually beat in the butter. Keep beating until cool and creamy. Add vanilla.

Start constructing cake:
Alternate layers of cake, (white, chocolate, white, chocolate) with a coating of custard between each layer. Continue until all 16 layers have been stacked. Do not put custard on top of the top layer.

1 cup sweet butter
2 cups powdered sugar
3/4 cup cocoa
4 eggs
2 tsp. vanilla
dash of salt
2 tbsp. hot black coffee
toasted almonds, opt

Cream the butter. Gradually add the sugar, cocoa, eggs, vanilla, and salt, beating well. Beat until creamy, then add coffee.

Frost the sides and top of the cake. Decorate with toasted almonds if desired.

Source: Grandma Rose's Book of Sinfully Delicious Cakes, Cookies, Pies, Cheesecakes, Cake Rolls and Pastries
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Cake: 2 cups all-purpose flour 2 cups granulated sugar 1 cup butter (2 cubes) 4 tablespoons cocoa 1 cup water 1/2 cup buttermilk 2 eggs, slightly beaten 1 teaspoon baking soda 1 teaspoon vanilla extract Frosting: 1/2 cup butter (1 cube) 4 tablespoons cocoa 5 tablespoons buttermilk 4 cups (1 box) powdered sugar, sifted 1 teaspoon vanilla extract 1 cup walnuts, chopped Preheat oven to 400 degrees. Grease a 9 x 13-inch pan. Sift together flour and sugar. Set aside. In a saucepan over high heat, bring butter, cocoa and water to boil, then pour over sugar and flour

Cakesandfrostings - Cakes Singing Cake Cakesandfrostings - Cakes Singing Cake

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1 cup Butter or Margarine 2 cups Brown Sugar 1 cup Raisins 2 tsp. Cinnamon 2 squares Bitter Chocolate, melted 3 Eggs, separated 1 cup Strawberry Jam 1 cup chopped Nuts 1 tsp. Cloves 4 cups sifted Flour 2 tsp. Baking Powder mixed in 1 cup Buttermilk Cream butter and sugar. Add egg yolks and stir. Add melted chocolate and stir; add raisins, cinnamon, cloves, and flour, stir.Stir in nuts and jam. Now add the baking powder to the buttermilk and quickly stir into the cake mixture. Fold in the stiffly beaten egg whites. Quickly pour mix into greased and floured