s Doberge Cake s   



Yields: 15 Servings

Ingredients

Cake
1/2 Cup Butter
1/2 cup Solid Shortening
2 Cups Sugar
1/4 Teaspoon Salt
4 Whole Egg Yolks
3 cups Sifted Flour
3 teaspoons Baking Powder
1/2 Cup Milk
1/2 cup Water
1 Teaspoon Vanilla Extract
4 Whole Egg Whites stiffly beaten
Chocolate Cream Filling
2 Cups Sugar
10 Tablespoons Cornstarch
2 Teaspoons Salt
4 Cups Milk
4 Ounces Unsweetened Chocolate cut up
2 Whole Eggs slightly beaten
4 Whole Egg Yolks slightly beaten
2 Teaspoons Vanilla Extract
Chocolate Frosting
1/2 cup Butter
8 Ounces Unsweetened Chocolate cut up
4 cups Sifted Confectioner's Sugar
1/2 cup Boiling Water


 
Instructions
 CAKE:

Preheat oven to 375F

Cream 1/2 cup butter, 1/2 cup shortening, 2 cups sugar and 1/4 tsp salt together until light and fluffy. Add 4 egg yolks and blend until smooth.

Sift together 3 cups sifted flour and 3 tsp baking powder. Add alternately with 1/2 cup milk and 1/2 cup water to the creamed mixture. Beat until blended.

Add 1 tsp vanilla and fold in 4 stiffly beaten egg whites.

Grease 9 inch cake pans and line with waxed paper. Pour 3/4 cup batter into each pan spreading evenly over bottom of pan.

Bake 12-15 minutes or until very lightly browned. Remove cake to cake rack and repeat baking process until batter is entirely used. The result is 8 thin (1/4-1/2 inch) layers.

CHOCOLATE CREAM FILLING:

Mix together 2 cups sugar, 10 tbs cornstarch, 2 tsp salt, 4 cups milk and 4 ounces of unsweetened chocolate in a 1-1/2 quart saucepan. Bring to boil over medium heat, stirring constantly. Boil 1-1/2 minutes.

Remove from heat and pour a small amount of mixture over slightly beaten eggs and yolks. Blend into hot mixture, and cook over very low heat, stirring until thick, for about 2 minutes. Remove from heat and add vanilla. Chill until filling sets.

CHOCOLATE FROSTING:

Melt together butter and chocolate over very low heat. Blend in sugar and water and beat until smooth. Frost top and sides of doberge.

CONSTRUCTION:

When cool put layers together with chilled chocolate cream filling, reserving top layer for frosting. Chill before frosting top layer and sides of doberge with thin chocolate frosting. Doberge may be refrigerated for several days.

Dinner Club 2000 Feb

Per Serving (excluding unknown items): 630 Calories; 31g Fat (41.7% calories from fat); 10g Protein; 86g Carbohydrate; 4g Dietary Fiber; 181mg Cholesterol; 609mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 6 Fat; 3 1/2 Other Carbohydrates.

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http://www.cajun-recipes.com/cajun1/dessert/1085.h

Cuisine :       

Main Ingredient :  

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Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 15
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.