CHOCOLATE LAYER TWEED CAKE

CHOCOLATE LAYER TWEED CAKE image

Yield Makes 16 servings.

Number Of Ingredients 17

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For cake:
1/4 lb + 2 tblsp butter, softened
1 cup sugar
3 eggs, separated
1 tsp vanilla
2 cups sifted flour
3 tsp baking powder
1/8 tsp salt
1 cup buttermilk
3 squares unsweetened chocolate, grated
For golden butter cream frosting:
1 egg yolk
3/4 cup butter
2 1/4 cups confectioner's sugar
Chocolate shadow:
1/2 cup semisweet chocolate pieces
2 tblsp warm water

Steps:

For cake: Preheat oven to 350 degrees. In large mixing bowl, cream butter and sugar. Add egg yolks one at a time. Beat in vanilla. Sift together flour, baking powder and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients, beating well after each addition. Stir chocolate into batter. Beat egg whites until foamy; gently fold into batter. Turn into 3 8-inch or 2 9-inch round cake pans, greased and lined with wax paper. Bake at 350 degrees for 20-25 minutes. Cool in pans for 5 minutes; turn onto wire racks to cool. For frosting: Beat together yolk and butter, gradually adding sugar. Spread between layers and frost cake. For chocolate shadow: Melt chocolate slowly in a saucepan over low heat. Add water to chocolate; stir until smooth. Drizzle over cake in a tweed or lattice pattern.