I have been making this cake for over 30 years and it is by far my most requested dessert. I do have a few changes that have worked nicely for me. Bake the choc cake in a jelly roll pan. Cool and put in freezer. Middle: Make the milk thickening and cool.(I put a cover lightly over it to help keep the top from drying out.) In bowl, 1 stick softened butter, 1/2 Crisco, 1 c. sugar and add milk thickening; beat 3-4 min until fluffy. Spread over frozen cake. I drop in sections and smooth to the edges. (The middle is not so over powering.) Return to freezer. Frosting: In bowl 3 c. sifted powdered sugar, 1 tsp vanilla extract, 2 1/2 Tbs. hot water, 1 melted stick butter, 1 raw egg, and 3 pkgs of Nestle premelted unsweetened choc (found in groc store with baking supplies in yellow box) Beat until frosting appears glossy and spread quickly over cake to edges. I store with non-stick foil over top, sometimes making layers when I have time. Never a problem with raw egg. Remind people to keep cake refrig. I always keep one in my freezer. Remove 30-45 min. before serving.
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I have been making this cake for over 30 years and it is by far my most requested dessert. I...