AUSTRIAN CHOCOLATE ECSTASY CAKE
This is one of our favorite Holiday Cakes but can be served anytime of the year. It does not make a real high cake and it does take a little more time, but its well worth it when you take your first bite. In 1988, in Charlotte, North Carolina, this cake won first place in a chocolate cooking contest. I saw this recipe in the newspaper and have made it at Christmas since then and occasionally other times during the year.
Provided by Dolores Furman @nicolenc123
Categories Cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease two 9 inch round cake pans and line them with wax paper, grease paper. In a 3 quart saucepan, melt chocolate and butter, remove from heat. With wooden spoon, beat in eggs. Stir in sugar, milk, vanilla and salt. Sift flour and baking powder, add to sugar mixture, stir until smooth (be sure all white lumps of flour have dissolved, this is important or you will have white little lumps in your cake). Add nuts. Pour in pans and bake for 30 to 35 minutes. Cool in pans for 5 minutes. Remove from pans, remove paper. Cool
- Fudge Filling: Make at least 1 hour before assembling 4 ounces semisweet chocolate 1/4 cup butter 1/2 cup powdered sugar 1/3 cup milk Melt chocolate and butter in small saucepan over low heat. Remove. Stir in powdered sugar, then milk. I have found that the filling needs to be thick, so keep adding more powdered sugar to make it thicker, or it will run over the edge of the cake when the top layer is applied. Chill 50 minutes, or until spreading consistency. At this point if you want you could go ahead and put the Filling between the two cake layers, then refrigerate and do Chocolate Cream the next day.
- Chocolate Cream: Make 35 minutes before assembling. 2 cups whipping cream 1 teaspoon vanilla extract 1 cup powdered sugar 2/3 cup unsweetened cocoa In a large mixer bowl, place cream, powdered sugar and vanilla. Sift cocoa over cream, stir in. Refrigerate for 30 minutes. At high speed, beat mixture until stiff peaks form. To assemble: Place one layer of cake crust side up and top with Fudge Filling. Place second layer crust side down over Filling. Cover top and sides with Chocolate Cream. Refrigerate and chill thoroughly before serving. Its better after sitting, refrigerated, so I make the cake one day, the next day I make the Fudge Filling and Chocolate Cream and serve it that day or the next. I sometimes refer to it as my 3 day cake.
LLANDA'S ECSTASY CAKE
My friend Llanda gave me this recipe. She had another name for it, that wasn't PG-rated, so I changed it to "Ecstacy".
Provided by Chef TraceyMae
Categories Dessert
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Crust: Mix 2 cups graham cracker crumbs and 1 stick melted butter together.
- Spread in 9 x 12 inch Pyrex dish.
- Filling: Beat 2 sticks butter, eggs, and sugar together for 15 minutes and spread on top of crust.
- Drain pineapple and spread on filling.
- Slice bananas lengthwise and dip in pineapple juice.
- Place bananas on top of pineapple.
- Spread on Cool Whip.
- Top with nuts, then drip some chocolate syrup around, and add some cherries.
- So good, you'll die happy!
Nutrition Facts : Calories 827.6, Fat 44.2, SaturatedFat 23.9, Cholesterol 115.5, Sodium 332.3, Carbohydrate 108.3, Fiber 4.5, Sugar 87.2, Protein 6.2
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