===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 05-06-06 (24 19)             Number: 386
From: GREY POLTERGEIST #36 @547    Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: From Dark Canary/Zogan         Conf: (37) Home Cooki
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This is a recipe from Dark Canary/Zogan.  I was just the one to type it in.


THREE LAYER CHOCOLATE CAKE

Six 1-ounce squares of unsweetened CHOCOLATE
12 tablespoons unsalted butter (1.5 quarter-pound sticks), softened
2.25 cups sugar
4 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1.5 level teaspoons baking powder
.25 teaspoon salt
1.5 cups milk

Preheat oven to 375.  Break the chocolate into small pieces, place in a small sa
ucepan and melt over moderate heat, stirring constantly with a spoon.  Do NOT le
t boil.  Cool to room temperature.  In a large mixing bowl, cream the butter and
 sugar together by mashing and beating it with a large spoon until it is light a
nd fluffy.  Beat in the eggs, one at a time, then beat in the melted chocolate a
nd vanilla.  Sift the flour, baking powder, and salt together into another bowl.
  Beat .25 cup of milk.  Continue adding the flour and milk alternately in simil
ar amounts, beating until the batter is smooth
        Butter and flour three 9.5-inch circular cake pans.  Invert the pans and
em on the edge of the table to knock out extra flour.  Divide the batter equally
 among the three pans, and bake them in the center of the oven for 15-20 minutes
, or until the cakes come slightly away from the edge of the pan and are firm to
 the touch.  A knife inserted in the center of the cakes should come out dry and
 clean.  Turn the cakes out on cake racks to cool.
        Spread the top of each cake with about .25 inch of the chocolate sour-cr
sting and place the layers one on top of the other on a cake plate.  With a long
 metal spatula or knife, thoroughly coat the sides of the cakes with the remaini
ng frosting, and add more frosting to the top of the cake if you wish.  Decorate
 the top with the halved walnuts.

CHOCOLATE SOUR-CREAM FROSTING

Three 6-ounce packages semi-sweet chocolate bits
.25 teaspoon salt
1.5 cups of sour cream
12-15 shelled walnut halves

        In the top of a double broiler, melt the chocolate over boiling water.
wisk or a spoon, stir into it the salt and sour cream.  Ice the cake while the f
rosting is still slightly warm.  This frosting is quite tart, you might want to
sweeten it with more powdered sugar to taste.