soulful_cook
Assistant Cook
- Joined
- Dec 7, 2003
- Messages
- 2
Seventh Heaven Cake
4 oz. white chocolate, shaved 1 tsp. vanilla
1 tsp. water
1/2 cup chocolate chips
2 sticks butter, softened
1/2 cup pecans, chopped
1/2 tsp. salt
1/2 cup coconut
1 tsp. soda
1/2 recipe chocolate custard (follows)
1 1/2 cups sugar
6 chocolate caramels
1 cup buttermilk
2 T. creme de cacao
2 eggs
2 cups cake flour
chocolate sprinkles
Melt white chocolate in water over low heat. Cream butter and blend
in chocolate. Sift flour with salt and soda. Add flour mixture, sugar
and buttermilk to chocolate/butter mixture. Beat 2 minutes. Beat in
eggs one at a time. Add vanilla. Fold in chocolate chips, pecans
and coconut. Bake in 2 well-greased, floured 9-inch cake pans at
350 degrees for 30 minutes.
Cook 1/2 recipe for Chocolate Custard (recipe follows). Add caramels
to custard when custard becomes thick. Stir until caramels melt. Cool.
When cake is cooled, drizzle creme de cacao on bottom layer. Sandwich
with custard. Frost with Seventh Heaven frosting. Add chocolate
sprinkles on top.
Seventh Heaven Frosting:
1/2 cup powdered sugar
1/2 pint whipping cream
1 tsp. cocoa
few drops of vanilla
Sift together sugar and cocoa. Whip cream until frothy. Gradually beat
in sugar mixture. Add vanilla.
Chocolate Custard:
3 T. sugar
2 cups milk, scalded
1 T. flour
1/2 tsp. vanilla
2 eggs, slightly beaten
2 oz. semi-sweet chocolate, melted and cooled.
Combine sugar and flour. Beat into eggs. Beat chocolate into egg
mixture. Add to scalded milk in double boiler and cook, stirring often
until thickened. Add vanilla. Cool.
Note: for regular custard, skip the chocolate. This recipe is good
without the chocolate if you aren't using it for the cake -- which is
why I'm posting the whole thing and not just the 1/2 called for in the
cake.
From: Willie Crawford - http://chitterlings.com
4 oz. white chocolate, shaved 1 tsp. vanilla
1 tsp. water
1/2 cup chocolate chips
2 sticks butter, softened
1/2 cup pecans, chopped
1/2 tsp. salt
1/2 cup coconut
1 tsp. soda
1/2 recipe chocolate custard (follows)
1 1/2 cups sugar
6 chocolate caramels
1 cup buttermilk
2 T. creme de cacao
2 eggs
2 cups cake flour
chocolate sprinkles
Melt white chocolate in water over low heat. Cream butter and blend
in chocolate. Sift flour with salt and soda. Add flour mixture, sugar
and buttermilk to chocolate/butter mixture. Beat 2 minutes. Beat in
eggs one at a time. Add vanilla. Fold in chocolate chips, pecans
and coconut. Bake in 2 well-greased, floured 9-inch cake pans at
350 degrees for 30 minutes.
Cook 1/2 recipe for Chocolate Custard (recipe follows). Add caramels
to custard when custard becomes thick. Stir until caramels melt. Cool.
When cake is cooled, drizzle creme de cacao on bottom layer. Sandwich
with custard. Frost with Seventh Heaven frosting. Add chocolate
sprinkles on top.
Seventh Heaven Frosting:
1/2 cup powdered sugar
1/2 pint whipping cream
1 tsp. cocoa
few drops of vanilla
Sift together sugar and cocoa. Whip cream until frothy. Gradually beat
in sugar mixture. Add vanilla.
Chocolate Custard:
3 T. sugar
2 cups milk, scalded
1 T. flour
1/2 tsp. vanilla
2 eggs, slightly beaten
2 oz. semi-sweet chocolate, melted and cooled.
Combine sugar and flour. Beat into eggs. Beat chocolate into egg
mixture. Add to scalded milk in double boiler and cook, stirring often
until thickened. Add vanilla. Cool.
Note: for regular custard, skip the chocolate. This recipe is good
without the chocolate if you aren't using it for the cake -- which is
why I'm posting the whole thing and not just the 1/2 called for in the
cake.
From: Willie Crawford - http://chitterlings.com
