Cake, topping and decor are chocolate triple treat

October 02, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

REMEMBER YOUR MOM'S from-scratch cakes? This chocolate bundt cake is simple enough for even the most novice cook. Best of all, it takes just slightly more time than a boxed mix.

Decorate your cake professionally with chocolate leaves. Simply brush melted semi-sweet chocolate on the underside of washed, non-toxic leaves. Good leaf choices are rose or lemon leaves. Refirgerate until hard. Gently pull leaf away from chocolate and refrigerate until placed on cake as garnish.

Chocolate curls are another option. Use a vegetable peeler to cut thin curls of chocolate from a semi-sweet or milk chocolate bar. If the bar gets too warm, simply pop it back into the refrigerator for a few moments.

* The recipe is from Crisco.

Ultimate Chocolate Cake

8 squares, 1-ounce each, unsweetened baking chocolate

4 cups all-purpose flour

3 cups sugar

1 tablespoon baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 1/2 cups milk

1 1/3 cups shortening

6 eggs

2 1/2 teaspoons vanilla

3/4 cup finely chopped walnuts

White chocolate cream, optional

Strawberries, optional

Melt chocolate in a saucepan on low heat, stirring often. Cool. Preheat oven to 325 degrees. Grease and flour a 10-inch tube or bundt pan; set aside.

Place flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Add cooled chocolate, milk and shortening. Beat at low speed of electric mixer until combined. Beat at medium speed two minutes, scraping bowl often.

Add eggs and vanilla. Beat two minutes more. Stir in nuts. Pour batter into prepared pan, spreading evenly. Tap pan lightly on countertop to break up any large air bubbles.

Bake at 325 degrees for 1 1/2 hours to 1 3/4 hours, or until a toothpick inserted in center comes out clean. Cool on a wire rack for 20 minutes. Remove cake from pan. Cool completely on a rack.

Spoon some of the white chocolate cream over the cake. Garnish with chocolate curls or leaves if desired. Serve with remaining white chocolate cream and strawberries, if desired.

White Chocolate Cream

1/4 cup sugar

1/4 cup water

4 ounces white baking bar with cocoa butter, coarsely chopped

1 cup whipping cream

Cook and stir sugar and water in a saucepan until sugar dissolves. Add baking bar. Cook and stir on low heat until melted. Pour into a bowl. Cover surface with plastic wrap. Chill. Beat whipping cream until soft peaks form. Fold into chilled white chocolate mixture. Store in refrigerator.

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