Doberge Cajun Layer Cake

Posted by Rudy2 at 10/7/2001 7:10 am

The cake
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
10 teaspoons butter
1 1/2 cups granulated sugar
3 eggs, separated, whites beaten until stiff
1 cup buttermilk
2 squares unsweetened chocolate, melted
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Preheat oven to 300 degrees F. Grease and flour two 9-inch round cake pans.

Separate the eggs and beat the whites till stiff.
Sift the flour, baking soda, and salt together. Cream the butter and sugar in another bowl. Add egg yolks. Alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, and vanilla and almond extracts. Bake for 45 minutes or until done. After the cake cools, split each layer in half to make 4 thin layers.
The filling
2 1/2 cups evaporated milk
2 squares semi-sweet chocolate
1 1/4 cups granulated sugar
5 tablespoons flour
4 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Melt the chocolate in a double boiler with the milk. Add the sugar and flour, and stir over medium until thick. Add 4 egg yolks all at once and stir rapidly. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.
The frosting
1 1/4 cups granulated sugar
1 cup evaporated milk
2 squares unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla extract
Boil the sugar and milk together, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and drop in chocolate. Add the butter and vanilla and return to medium low heat, cooking 1 or 2 minutes. Cool in refrigerator. Beat thoroughly and then spread over the top and sides of the cake.

You can leave a response, or trackback from your own site.

Leave a Reply

You must be logged in to post a comment.