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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Our family has enjoyed this pretty layered cake for years. It's a favorite for many occasions. Barbara Humiston, Tampa, Florida Ingredients:
1/2 cup shortening |
1-1/3 cups sugar, divided |
2-1/4 cups cake flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk |
1-1/2 teaspoons vanilla extract |
2 ounces semisweet chocolate, finely chopped |
3 egg whites |
filling/topping: |
6 ounces semisweet chocolate, chopped |
1/4 cup butter |
1-1/4 cups confectioners' sugar |
3 tablespoons hot water |
1 teaspoon vanilla extract |
dash salt |
frosting: |
2 cups whipped topping |
1/2 teaspoon vanilla extract |
1/8 teaspoon peppermint extract |
1 to 2 drops green food coloring |
Directions:
1. In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in vanilla and chocolate.
2. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
3. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
4. In a small saucepan, melt the chocolate and butter over low heat; stir until smooth. Remove from the heat; transfer to a large bowl. Beat in the confectioners' sugar, hot water, vanilla and salt until smooth.
5. Cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/3 cup of filling. Repeat layers three times. In a large bowl, gently combine the whipped topping, extracts and food coloring. Frost the sides of the cake. Store in the refrigerator. Yield: 12-16 servings.
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