RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4261
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| Recipe Name: |
The Perfect Chocolate Cake - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.64
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
In a medium bowl, combine cocoa with boiling water, mixing with whisk until smooth. Cool completely. Sift flour with soda, salt and baking powder.
Preheat oven to 350 degrees. Grease well and lightly flour three 9 inch layer cake pans. In a large bowl, beat butter, sugar, eggs and vanilla on high speed, about 5 minutes.
At low speed, beat in flour mixture in fourths, alternating with cocoa mixture, beginning and ending with flour mixture. Do not overbeat.
Divide evenly into cake pans and smooth top.
Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans for 10 minutes. Loosen sides and remove from pans; cool on racks.
To assemble cake, place first layer on the plate, top side down, and spread with half of cream.
Place the second layer on top and spread with the rest of cream. Place third layer on top.
Frost sides and top with the chocolate frosting. |
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| Nutrition per Serving: |
| Calories: |
11 |
Total Carbs: |
1.8 |
Net Carbs: |
1.8 |
| Cholesterol: |
5.9 |
Fat: |
0.2 |
Protein: |
0.42 |
| Fiber: |
0.06 |
Sodium: |
20.72 |
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