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Brick Oven Pastries Double Dutch Layer Cake
1 C. plus 1 T. granulated sugar
1 1/2 C. cake flour
1/2 t. salt
1 T. plus 1/2 t. baking soda
1 T. baking powder
1/4 C. nonfat dry-milk powder
1/4 C. shortening
1 T. butter
3/4 C. plus 2 T. water, divided
2 oz. unsweetened chocolate, melted
2 eggs, divided
1 t. vanilla
Preheat oven to 350°F. Grease and flour two 8-inch cake pans.
In large bowl of an electric mixer, stir together sugar, flour, salt, baking soda, baking powder and milk powder. Add shortening, butter and 1/4 cup water; beat 5 minutes at medium speed. Add chocolate; mix to combine. Add 1 egg; beat 5 minutes. Add remaining egg, remaining 1/2 cup plus 2 tablespoons water and vanilla; beat just until well blended.
Divide mixture between pans. Bake about 20 minutes or until cakes begin to pull away from pan sides. Let cool 3 minutes in pans; turn out and let cool completely on racks. Frost as desired.
Yield: 1 (2-layer) cake.
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