INGREDIENTS
1/3 cup
all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1-3/4
cups milk
1 cup chocolate syrup
1 egg, lightly beaten
1
tablespoon butter
1 teaspoon vanilla
extract
BATTER:
1/2 cup butter,
softened
1-1/4 cups sugar
4 eggs
1 teaspoon vanilla
extract
1-1/4 cups all-purpose flour
1/3 cup baking
cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups
chocolate syrup
1/2 cup
water
FROSTING:
2 cups heavy whipping
cream
1/4 cup chocolate syrup
1/4 teaspoon vanilla
extract
SERVINGS 16
DIRECTIONS
For filling, in a small
saucepan, combine flour, sugar and salt. Stir in milk and syrup
until smooth. Bring to a boil over medium heat, stirring constantly;
cook and stir for 1-2 minutes or until thickened.
Remove from
heat. Stir a small amount of hot mixture into egg; return all to the
pan, stirring constantly. Bring to a gentle boil; cook and stir for
2 minutes. Remove from heat; stir in butter and vanilla. Cool to
room temperature, stirring often.
In a large mixing bowl, cream butter and sugar until
light and fluffy. Add eggs, one at a time, beating well after each.
Stir in vanilla. Combine dry ingredients; add to creamed mixture
alternately with syrup and water. Beat just until combined.
Pour into two greased and floured 9-in. round baking
pans. Bake at 350° for 30-35 minutes or until a toothpick comes out
clean. Cool for 10 minutes; remove from pans to wire racks to cool.
Cut each cake in half horizontally. Place one bottom layer on a
serving plate; spread with a third of the filling. Repeat layers
twice. Top with remaining cake. In a mixing bowl, beat frosting
ingredients until stiff peaks form; spread or pipe over top and
sides of cake. Yield: 16 servings.
Cakes
and Bakery Delights Recipes