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Black Kettle Double Fudge Torte
2 cups flour
2/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups sugar
1 1/2 teaspoons vanilla extract
1 cup mayonnaise
1 1/3 cups water
Icing (see recipe)
2 cups fudge topping for ice cream (divided)
Grease and flour two 9-inch round cake pans.
Sift together flour, cocoa, baking powder, baking soda and salt. Set aside.
With electric mixer, mix eggs slightly, slowly adding sugar while mixing. When incorporated, beat on medium speed 5 minutes or until light in color.
Add vanilla and mayonnaise and mix until combined. With mixer running, alternately add sifted flour mixture and water. Mix 2 minutes longer on medium speed.
Divide batter into baking pans and bake at 350 degrees 30 minutes or until center is firm. Cool cakes on wire racks 10 minutes then invert pans to remove cakes. Cool completely.
To assemble: Split each cake layer in half lengthwise with serrated knife. Top first layer with 1 cup hot fudge topping.
Place second layer over that and spread with layer of icing.
Top with third layer, then cover with 1 cup hot fudge topping.
Add fourth layer and ice entire cake with remaining icing. Refrigerate until ready to serve.
Makes 12 to 16 servings.
1 1/2 cups whipping cream
8 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
With electric mixer, whip cream until stiff. Set aside. Beat cream cheese, powdered sugar, cocoa and vanilla until smooth. Fold in whipped cream in small amounts.
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