Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 120 minutes

• Source

  All Recipes

| 1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside. | 2. In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with 3/4 cup milk. Mix only enough to blend thoroughly; do not overmix. | 3. Divide the batter between 2 - 8 inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. | 4. To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling point and remove from heat. In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and continue beating until pale yellow. Beat in 1/4 cup flour. Pour the hot milk into the egg yolk mixture in steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool. | 5. To make the Glaze: In the top of a double boiler, melt the chocolate with 2 tablespoons butter. When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste. Add 1/2 teaspoon vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time. | 6. To assemble the cake, spread the cooled pastry cream over one of the cake layers. Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. Dust top with confectioners sugar. Refrigerate any leftover cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cake flour	2	cups		991.88	213.8022	22.468000000000004	2.3564
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
butter	1/2	cup	softened	85.5	3.9285	2.6715	7.2
white sugar	1	cup		774.0	199.96	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
egg yolk	3			164.22	1.8309	8.0886	13.5354
filling				-	-	-	-
milk	1	cup		111.63	8.7474	5.7645	5.9841
egg yolk	3			164.22	1.8309	8.0886	13.5354
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
purpose flour	1/4	cup		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
glaze	Chocolate			-	-	-	-
chocolate	1	square	unsweetened	-	-	-	-
butter margarine	2	tablespoons		203.628	0.017	0.2414	23.0352
confectioner sugar	1/2	cup		-	-	-	-
vanilla extract	1/2	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
water	1	tablespoon		0.0	0.0	0.0	0.0
confectioner sugar				-	-	-	-

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