Doberge Cake

	1 CUP BUTTER
	1/2 CUP SOLID SHORTENING
	
	2 CUPS SUGAR
	2 SEPARATED EGGS
	2 CUPS SIFTED FLOUR
	1 TSP BAKING POWDER
	1-1/4 TSP SALT
	1-1/2 CUP MILK
	1/2 CUP WATER
	1 TSP VANILLA EXTRACT
	10 TBS CORN STARCH
	2 1 OZ SQUARE CUT UP UNSWEETENED CHOCOLATE
	1 WHOLE & 4 YOLKS BEATEN EGGS
	2 CUPS SIFTED POWDERED SUGAR
	1/2 CUP BOILING WATER
	
	Cake Batter:
	
	Cream 1/2 cup butter, 1/2 cup shortening, 2 cups sugar and 1/4 tsp 
	salt together until light and fluffy. Add 4 egg yolks and blend until 
	smooth. Sift together 3 cups sifted flour and 3 tsp baking powder. 
	Add alternately with 1/2 cup milk and 1/2 cup water to the creamed 
	mixture.  Beat until blended.  Add 1 tsp vanilla and fold in 4 stiffly 
	beaten egg whites. Grease 9 inch cake pans and line with waxed paper. 
	Pour 3/4 cup batter into each pan spreading evenly over bottom of pan.  
	Bake in 375°F oven 12-15 minutes or until very lightly browned. 
	Remove cake to cake rack and repeat baking process until batter is 
	entirely used. The result is 8 thin (1/4-1/2  inch) layers.   When cool 
	put layers together with chilled chocolate cream filling, reserving top 
	layer for frosting.  Chill before frosting top layer and sides of doberge 
	with thin chocolate frosting.  Doberge may be refrigerated for several days.
	
	Chocolate Cream Filling:
	
	Mix together 2 cups sugar, 10 tbs cornstarch, 2 tsp salt, 4 cups milk and 
	4 1oz squares of unsweetened chocolate in a 1-1/2 quart saucepan. Bring to 
	boil over medium heat, stirring constantly.  Boil 1-1/2  minutes. Remove from 
	heat and pour a small amount of mixture over slightly beaten eggs and yolks.  
	Blend into hot mixture, and cook over very low  heat, stirring until thick, 
	for about 2 minutes.  Remove from heat and add vanilla. Chill until filling sets.
	
	Chocolate Frosting:
	
	1/2 CUP BUTTER 
	8 SQUARES CHOCOLATE
	2 CUPS SIFTED CONFECTIONER'S SUGAR
	1/2 CUP BOILING WATER
	
	Melt together butter and chocolate over very low  heat.  Blend in sugar and 
	water and beat until smooth.  
	
	Frost top and sides of doberge.
	
	Yield:  15 Servings

	
 	Print This Recipe

	

    

        INFORMATION
		
        For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit:

        The Netscape UFAQ
	
	Netscape Browser Support