–CAKE–
2 1/2 c Cake flour
1 ts Baking soda
1 c Butter
3 Eggs
1 1/3 c Water
1/3 c Unsweetened cocoa
1/2 ts Salt
2 c Sugar
1 ts Vanilla
FILLING
1 10/12 oz jar apricot preserv
-CHOCOLATE BUTTER CREAM-
1/4 c Butter, softened
1/4 c Sifted cocoa
1/2 ts Vanilla
1 c Sifted powdered sugar
1/4 c Milk
-GLAZE-
1 c Sugar
1/4 c Heavy cream
1/2 c Unsweetened cocoa
1/4 c Water
Preheat oven to 350 degrees. Grease and flour two 9″ round cake pans.
To prepare the cake, in a medium bowl, combine the flour, cocoa, baking
soda and salt. In a large bowl, with electric mixer on medium, beat butter
and sugar until light and fluffy, about 10 minutes. Add eggs, one at a
time, beating well after each addition. Add vanilla. With mixer on low,
alternately beat in flour mixture and water. Pour batter into pans. Bake
for 30 – 35 minutes until toothpick inserted in center comes out clean.
Cool in pans for 10 minutes. Remove from pans: cool on rack.
Using a sharp knife, split each layer in half horizontally. Spread 3
layers with the preserves.
To prepare the butter cream filling, beat butter until light and fluffy
Alternately beat in sugar, cocoa and milk. Add vanilla. Spread 1/3 of the
butter cream over each layer with apricot preserves. Stack layers, ending
with the plain layer.
To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy
cream and water. Cook over low heat, stirring, until smooth. Bring to a
boil: Boil for 1 minute. Cool slightly.
Place cake on rack over wax paper. Pour glaze over the cake, spread-
ing to evenly coat. Chill 30 minutes or until set. Garnish with whipped
cream piped around the top edge and spot the chopped pistashios around the
top of the whipped cream.
This is from one of my MIL’s clippings from Women’s Day. Date unknown
Shared by Robert Rostrup
Yields
16