Recipe by NCwriter
"Named for my great aunt Lizzie Trollinger, this rich, old-fashioned chocolate cake has made a regular appearance at special family gatherings for over 75 years. Garnish the top layer with chocolate curls or a very light dusting of cocoa."
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2 1/2 cups
4 1/2 (1 ounce) squares
1 1/8 cups
This is my recipe, and I'm sorry a couple of people have had trouble with it. This isn't a beginner's recipe because you have to be careful not to overheat the frosting, and you have to beat it soooo long for it to get thick enough to spread. If you don't beat it long enough, it will be gritty. If you cook it too long, it will get too thick and be hard to spread. The frosting is temperamental, but well worth it. It isn't a rich buttery-looking caramel; it's more creamy and beige-colored. I've been making this cake every Christmas for more than 20 years and I know it's difficult to make--I've had a few instances where the frosting was too runny or thick as a brick! But when I take the time and pay attention to the details, it is absolutely fabulous. I hope the other reviews don't dissuade you from giving it a try!
Very disappointing 'cause it soundes so delicious. The cake was very yummy, I might make that part again. The caramel filling was just way over the top. I don't know if there was maybe a misprint. 5 cups total sugar (and I did us confectioners suger and superfine, as directed)? It was SUPER-sweet & very heavy. Once cooled, it was not at all smooth like you'd expect caramel filling to be, but very gritty. Trying to spread it tore apart the top of the cake. I actually had to heat it up again so I could pour it over instead. Not worth making again.
I am wondering if the reviewer that thought the caramel filling was too sweet used regular sugar. Powdered sugar makes it fine.
I just made this cake over the weekend. At first I was a bit apprehensive because of the reviews I read-several people stated they had trouble with it, particularly the caramel filling-and since I've never made anything with a caramel filling before, I wasn't sure how it would turn out. It DOES take a lot of patience and time, but it IS worth it!! What I did was, after I transferred the saucepan to the bowl of ice water and used the electric mixer for several minutes, I then transferred it into another bowl and placed that bowl in ice water and continued to beat w/the mixer. I kept adding ice cubes to the water and after a bit the filling thickened and was PERFECT. I will make this again!! :)
This was delicious but the texture was not quite right. I think that if cooked to the soft ball stage it may have a better chance of sucess. I used it with a yellow butter recipe cake mix, it was good with chocolate icecream but it would have been better with chocolate cake too.
i can see this is a difficult receipe, im struggling to get my caramel to thicken enough
My sugar wasn't carmalized at 225f. Is it not supposed to be like caramel?
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Lizzie Cake with Caramel Filling
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 642
** Calories from Fat: 274
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