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Ingredients
- 3 squares unsweetened chocolate
- 2 1/4 c. sifted cake flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 c. butter
- 2 1/4 c. brown sugar
- 3 large eggs
- 2 teaspoon vanilla
- 1/2 c. buttermilk
- 1 c. boiling water
- 2 c. sugar
- 1/2 c. cornstarch
- 1/2 teaspoon salt
- 2 teaspoon vanilla
- 2 c. boiling water
- 4 squares unsweetened chocolate
- 5 T butter
Directions
- FROSTING: Mix sugar, cornstarch, salt in saucepan. Stir in boiling water slowly. Cook slowly, stirring constantly, till mix thickens. Boil 3 min. Add in chocolate and butter. Continue stirring over low heat. Stir in vanilla. Pour into bowl. Refrigerate, stirring several times till creamy smooth.CAKE: Grease bottoms of three 9-inch layer cake pans; line pans with waxed paper; grease paper. Heat chocolate in small pan over low heat; cool slightly. Sift cake flour, baking soda, salt onto waxed paper. Cream butter in large bowl at medium speed. Gradually add in sugar; beat till fluffy.
- Beat in large eggs, one at a time, beat till thick; stir in vanilla and chocolate at low speed. Add in sifted dry ingredients, a third at a time, alternately with buttermilk, stirring at low speed just till blended. Stir in boiling water. Pour into pans. Bake at 375 degrees for 25-30 min. Makes one 9-inch triple-layer cake.
- Cool in pans on wire racks 5 min. Loosen edges with knife; turn onto racks. Cool completely. Frost.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2620g | |
| Calories 7098 | |
| Calories from Fat 2031 | 29% |
| Total Fat 235.9g | 295% |
| Saturated Fat 141.79g | 567% |
| Trans Fat 0.0g | |
| Cholesterol 925mg | 308% |
| Sodium 6197mg | 258% |
| Potassium 3118mg | 89% |
| Total Carbs 1254.19g | 334% |
| Dietary Fiber 39.5g | 132% |
| Sugars 891.91g | 595% |
| Protein 76.05g | 122% |
