Prep 2 hrs 15 mins
Cook 0 mins
- 1⁄2 cup margarine
- 2 1⁄4 cups cake flour, sifted
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1⁄2 cups sugar
- 1⁄3 cup oil
- 1 1⁄2 teaspoons vanilla
- 2 eggs, separated
- 1 cup milk
- 1⁄3 cup sugar
- 1 tablespoon cornstarch
- 1 1⁄2 cups milk
- 1 egg yolk, slightly beaten
- 1⁄2 cup whipping cream, whipped
- 1 tablespoon flour
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla
- 1 1⁄2 ounces unsweetened chocolate
- 2 tablespoons butter
- 1 teaspoon vanilla
- Beat egg whites until soft peaks form.
- Gradually add 1/2 cup sugar, beating until very stiff peaks form.
- Sift together remaining dry ingredients into another bowl.
- Add oil, half the milk and vanilla.
- Beat 1 minute at medium speed.
- Add remaining milk and egg yolks.
- Beat 1 minute, scrape bowl.
- Gently fold in egg whites.
- Bake in two greased 9x 1.5-inch round pans in 350°F oven for 25 minutes.
- Cool 10 minutes and then remove from pans.
- Cool completely.
- Fill with cream filling.
- Frost with Chocolate Glaze.
- French Custard Filling: In saucepan, combine sugar, flour, cornstarch and salt. Gradually stir in milk.
- Cook and stir until mixture thickens and boils; cook and stir 2-3 minutes longer.
- Stir a little of hot mixture into egg yolk; return to hot mixture.
- Cook and stir until mixture just boils.
- Add vanilla; cool.
- Beat until smooth; fold in whipped cream.
- Chocolate Glaze: Melt chocolate and butter over low heat, stirring constantly.
- Remove from heat. Stir in confectioners' sugar and vanilla until crumbly.
- Blend in 3 tablespoons boiling water.
- Add enough water (about 2 teaspoons), a teaspoon at a time, to form medium glaze of pouring consistency.
- Pour quickly over top of cake; spread glaze evenly over top and sides.
The flavor was great. But I think there was no need for margarine and oil in the cake batter. There was no instructions on what to do with the margarine. Next time I will try making it without the oil and mix as you would a regular cake batter.
I picked this recipe over the other BCP recipes because the filling sounded yummy. Unfortunatly it doesn't say what to do with the margerine or when to add it...so I put it in with the oil. For the glaze there is suddenly a mention of confectioners sugar..but none in the ingredients list..so no idea how much was needed. I improvised but it's annoying to have to stop and figure stuff out when you're right in the middle of the whole thing. The cake itself was quite heavy, but my husband likes a heavy cake, so that was OK and the flavour was good, as was the filling.