Chocolate Supreme Cake

Recipe Ingredients

		Cake
1/2 cup	99g / 3.5oz	Butter
1 1/2 cups	297g / 10oz	Sugar
4		Egg yolks
1 teaspoon	5ml	Vanilla
2 oz	56g	Unsweetened chocolate
5 tablespoons	75ml	Water
1 3/4 cups	109g / 3.8oz	Flour
2 teaspoons	10ml	Baking powder
1/2 cup	118ml	Milk
4		Egg whites
		Custard Filling
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	15g / 0.5oz	Flour
1/4 teaspoon	1.3ml	Salt
1 1/2 cups	355ml	Milk
2		Eggs - slightly beaten
1 teaspoon	5ml	Vanilla
		Frosting
1/2 cup	99g / 3.5oz	Butter
1 lb	454g / 16oz	Confectioners sugar
1		Egg
3 oz	85g	Unsweetened chocolate - melted and cooled
1 teaspoon	5ml	Vanilla
1/8 teaspoon	0.6ml	Salt
1 tablespoon	15ml	Milk

Recipe Instructions

Cake: Cream the butter and sugar until fluffy. Add the yolks and vanilla, beat well. Heat chocolate and water, stir until smooth. Add to the cream mixture.

Sift dry ingredients and to the cream mixture alternately with the milk, beginning and ending with dry ingredients.

Beat whites until stiff, fold in batter. Place in a greased and floured 10-inch round pan.

Bake in a preheated 350F oven for 30-35 minutes, until test done.

When cake is cooled, cut carefully into 3 layers.

Filling: Combine flour, sugar and salt. Gradually stir in the milk and cook over medium heat stirring constantly until thickened. Cook 2 more minutes. Stir a little of the hot mixture into the egg yolks and return to pan and cook 1 minute more. DO NOT BOIL. Add vanilla and cool completely. Spread between the layers.

Chocolate Butter Cream Frosting: Cream the butter and add 1/3 of the sugar, beat well. Add all remaining ingredients except the sugar, beat until smooth. Gradually add remaining sugar and beat until smooth. Spread on tope and sides of the cake. Refrigerate until ready to serve.

Source:
"The Yankee Kitchen" 03-17-93

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.