Feb 222014

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter
1-1/2 cups granulated sugar
3 eggs, separated, whites beaten until stiff
1 cup buttermilk
2 squares unsweetened chocolate, melted
2 teaspoons vanilla
1/2 teaspoon almond extract
2 1/2 cups evaporated milk
2 squares semi-sweet chocolate
1 1/4 cups sugar
5 Tablespoons flour
4 egg yolks
2 tablespoons butter
1 teaspoon vanilla
1/2 teaspoon almond extract
To make the frosting
1 1/4 cups sugar
1 cup evaporated milk
2 squares unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla

Preheat oven to 300°F.
Grease and flour two 9″ round cake pans.
Separate the eggs and beat the whites till stiff.
Sift the flour, baking soda, and salt together.
Cream the butter and sugar in another bowl.
Add egg yolks.
Alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes.
Fold in the 3 beaten egg whites, vanilla, and almond extracts.
Bake for 45 minutes or until done. After the cake cools, split each layer in half to make 4 thin layers.
To make the filling melt the chocolate in a double boiler with the milk.
Add the sugar and flour, and stir over medium until thick.
Add 4 egg yolks all at once and stir rapidly.
Cook 2 or 3 minutes more.
Remove from heat, and add butter, vanilla, and almond extract.
Cool and spread on cake, layering as you go.
Do not spread on top layer.
To make the frosting boil the sugar and milk together, stirring constantly.
Reduce heat and simmer for 6 minutes without stirring.
Remove from heat and drop in chocolate.
Add the butter and vanilla and return to medium low heat, cooking 1 or 2 minutes.
Cool in refrigerator.
Beat thoroughly and then spread over the top and sides of the cake.

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 February 22, 2014  Posted by at 12:00 am Desserts, Mardi Gras