This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Tuxedo Cake
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- #78449
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
CAKE
1 cup unsalted butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups flour
4 large eggs
1 cup buttermilk
1 tablespoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
WHIPPED CREAM FROSTING
4 cups heavy cream
1 1/4 cup confectioners' sugar
CHOCOLATE GLAZE
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1/4 cup light corn syrup
2 teaspoons vanilla extract
directions
Heat oven to 350 degrees F. Coat three 9X2 inch round cake pans with nonstick spray. Line bottoms with wax paper, spray paper.
CAKE: Heat butter, water and oil in a saucepan until butter melts. Stir cocoa, sugar and flour in a bowl to blend. Add butter mixture, whisk until smooth. Whisk in eggs, then the buttermilk. Add baking soda, salt and vanilla. Whisk to blend.
Divide batter between pans. Bake 40 minutes or until done. Cool cakes 15 minutes before inverting then cool 2 hours.
FROSTING: Beat cream and sugar in a bowl until soft peaks form. Place 1 cake layer on a platter and spread 1 1/2 cups frosting over top. Repeat with another cake layer and frosting. Top with last cake layer, frost sides, then top with remaining frosting. Refrigerate 1 hour.
GLAZE: Put chocolate in a bowl. Heat cream until just beginning to steam. Pour over chocolate, stir until melted. Stir in syrup and vanilla. Pour into a pitcher, let cool 10 min. Pour over cake, covering top entirely and letting some drizzle down sides. Refrigerate 1 hour or until glaze sets. Slice cake.
Garnish with mint leaves and whole raspberries.
added by
doyle
nutrition data
Nutritional data has not been calculated yet.
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