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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. Spray 2 (8-inch) cake pans with cooking spray. | 3. Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. | 4. Divide cake batter between the two prepared cake pans. | 5. Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes. | 6. Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside. | 7. Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil. | 8. Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute. | 9. Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks. | 10. Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours. | 11. Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes. | 12. Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking spray				-	-	-	-
yellow cake mix	1	package		2263.68	409.244	23.055999999999997	60.784
egg	3			214.5	1.08	18.84	14.265
water	1 1/4	cups		0.0	0.0	0.0	0.0
vegetable oil	1/3	cup		626.3867	0.0	0.0	72.6667
egg	3			214.5	1.08	18.84	14.265
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
white sugar	6	tablespoons		292.572	75.5849	0.0	0.0
heavy whipping cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
milk	1	cup		148.84	11.6632	7.686	7.9788
butter	1/2	tablespoon		42.75	1.9642	1.3358	3.6
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
salt	1	pinch		-	-	-	-
dark chocolate	4	ounces	chopped	630.4927	68.5944	6.2822	36.7409
butter	1	teaspoon		42.75	1.9642	1.3358	3.6
heavy whipping cream	1/2	cup		408.0	3.2880000000000003	3.408	43.29600000000001

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