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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350; grease three 8- or 9-inch ROUND cake pans; line with wax paper; set aside. | 2. CAKE -- | 3. Cook butter, cocoa, water in a saucepan over low heat; stirring constantly, until butter melts and it's all smooth; remove from heat; cool. | 4. In a mixing bowl, combine milk, eggs, baking soda and vanilla at medium speed until smooth. | 5. Add butter mixture to milk mixture, blending to smooth. | 6. In another bowl, combine sugar, flour and salt; gradually add to milk-butter mixture, blending until smooth--batter will be THIN (good, 'cause when we eat this -- we won't!) heeheh! | 7. Pour batter into prepared pans; bake for 22-24 minutes (set). | 8. Cool cakes on wire racks for 10 minutes; remove from pans, cool layers completely. | 9. GANACHE -- | 10. Microwave chips and cream in a glass bowl 2-3 minutes until melted. | 11. Whisk until smooth; gradually add butter, continuing to whisk away the lumps. | 12. Cool--whisking every 15-20 minutes--until of spreading consistency. | 13. Makes about 2 cups. | 14. FROSTING -- | 15. Bring butter, brown sugar and whipping cream to a boil over medium heat, stirring often, boil ONE MINUTE; remove from heat. | 16. Whisk in powdered sugar and vanilla until smooth; add toasted pecans, stirring gently for 2-5 minutes until frosting begins to cool (no snitchin' in the kitchen!), and thickens slightly. | 17. Immediately---pour over cake. | 18. Makes nearly 2 cups. | 19. FINISH THE CAKE -- | 20. Spread about 1/2-cup ganach between cake layers; spread remainder on sides of cake ONLY (NOT THE TOP!). | 21. Chill cake for 1/2 hour. | 22. Pour Praline Frosting SLOWING over the top, spreading to the edges, allowing some to dribble over the sides. | 23. Freeze if desired--thaw at room temp 4-6 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup		1368.0	62.856	42.744	115.2
baking cocoa	1/4	cup		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
milk	1/2	cup		74.42	5.8316	3.843	3.9894
egg	2			143.0	0.72	12.56	9.51
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
flour	2	cups		1156.56	253.2108	18.802	4.4872
salt	1/2	teaspoon		-	-	-	-
chocolate chip	2	cups	semi-sweet	-	-	-	-
whipping cream	1/3	cup		116.8	1.1840000000000002	0.868	12.364
butter	1/4	cup	cut	1368.0	62.856	42.744	115.2
butter	1/4	cup		1368.0	62.856	42.744	115.2
brown sugar	1	cup		836.0	215.798	0.264	0.0
whipping cream	1/3	cup		116.8	1.1840000000000002	0.868	12.364
sugar	1	cup	powdered	466.8	119.72399999999999	0.0	0.0
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
pecan	1	cup	chopped toasted	286.3467	53.663999999999994	5.8933	6.032

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.