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---------- Recipe via Meal-Master (tm) v8.05
Title: SPECIAL CHOCOLATE CAKE P HALSEY
Categories: Cakes, Chocolate
Yield: 1 Servings
**chocolate layers:
2 1/2 c Flour; sifted
1/2 c Cocoa
1/2 ts Salt
2 c Brown sugar; packed
1/2 c Butter
2 Eggs
3/4 c Buttermilk
1 ts Baking soda
1 ts Vinegar
1/2 c Coffee; strong
**yellow layer:
1 1/4 c Cake flour; sifted
1 c Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1/4 c Shortening
2/3 c Milk
1 Egg
**chocolate frosting:
1/2 c Butter
1 Egg
3 oz Baking chocolate; melted
1 tb Corn syrup
2 3/4 c Powdered sugar
2 tb Water
1/2 ts Salt
Caramel filling:
1/2 c Butter
1 c Brown sugar
1/4 c Milk
1/8 ts Salt
1 3/4 c Powdered sugar
- to 2 c
Chocolate Layers: Preheat oven to 350 degrees. Grease and flour two 9-inch
layer pans. Sift flour, cocoa and salt onto waxed paper. In large bowl,
beat sugar, butter and eggs with electric mixer at high speed for 5
minutes, or until light and fluffy. Add flour mixture alternately with
milk, beating at low speed after each addition. Moisten baking soda with
vinegar, and stir into batter along with coffee. Divide batter between the
two prepared pans. Bake for 40 minutes, or until toothpick inserted in
center comes out clean. Cool 10 minutes. Loosen edges and turn out onto
wire rack. Cool completely. Yellow Layer: Preheat oven to 350 degrees.
Grease and flour a 9-inch layer pan. Sift flour, sugar, baking powder and
salt into small bowl. Add shortening and 1/2 C of the milk. Beat with
electric mixer at medium speed for 2 minutes, scraping sides often. Add
remaining milk and egg; beat 2 minutes longer. Pour into pan. Bake for 35
minutes, or until toothpick inserted in center comes out clean. Cool 10
minutes. Loosen edges and turn out onto wire rack. Cool completely. To
assemble cake: Place one chocolate layer on serving plate; spread with half
of Caramel Filling. Top with yellow layer; spread with remaining filling.
Place second chocolate layer on top. Frost side and top of cake with
Vanilla Frosting, making deep swirls. Keep in cool place until ready to
serve. Slice into THIN wedges, and serve with vanilla ice cream if desired.
Caramel Filling: In medium saucepan, melt butter; add sugar and bring to a
boil, stirring constantly. Lower heat, cook and stir for 2 minutes longer.
Stir in milk and salt. Remove from heat; cool to lukewarm. Gradually stir
in powdered sugar until smooth. Chocolate Frosting: In medium bowl, combine
butter, egg, chocolate and corn syrup. Beat until smooth. Add powdered
sugar, water and salt. Beat again until smooth and spreadable. If too soft
to spread, add more sugar.
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