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**I made this cake in honour of Chef-I-am for her bake-a-thon.** This is the cake that is made for all special events at our house. It's really important to follow the directions to the T - time consuming but worth it. This cake only gets better after a day or two in the fridge. My grandmother found this recipe in a Southern Living as the winner of a bake-off in 1978... since then, it's made history! My grandmother always adds white chocolate to the filling. This keeps the whipped cream from tamping down and spilling out the sides of the cake. Try this recipe for the filling: FILLING 2 cups whipping cream 2 ounces chopped white baking chocolate 1 teaspoon vanilla 6 tablespoons confectionersâ€™ sugar Melt the white chocolate in 1/2 cup of the whipping cream. Chill for one hour. Whip with remaining cream, vanilla and sugar until spreadable.
This would have been perfect if I had three separate baking dishes to use. Since I didn't I put it all in one pan and it took forever! About 2 hours to bake and when I took it out of the pan to cool it fell in 3 pieces. So overall it tasted really good but it was a huge failure for me ;(
This is seriously the best chocolate cake Ever! I first found the recipe in a Southern Living cookbook and I've made it several times since.I made it for my moms birthday one year and everyone went wild over it.Several people wanted the recipe.This cake is just so moist and rich..the chocolate frosting is heavenly! It is time consuming but it's so worth it! I follow the recipe exactly..it's perfect as written.This is the cake to make if you want to impress people.It's so delicious!
This is delish! After a day in the fridge, it tasted like a moist whoppie pie in a decadent frosting. Next time I when I make the frosting, I'll let it cool then whip in my stand mixer rather than hand mixing, and make the filling last. Maybe some cream cheese to the filling. But this one is a keeper!!!
This cake is so fantastic. Rich, rich chocolate taste, especially if you use good-quality cocoa. Stays moist. I love it with a peanut butter frosting!
This is the birthday cake that all 5 of us kids would request on our special day. My copy of the recipe was cut from a McCall's magazine (1982) which is now very tattered. My girlfriend just asked me for the recipe to do her son's birthday cake so I thought I would check to see if posted here. I am thrilled to see this recipe on Zaar. My mother's notes on this recipe are that she reduced the butter in the frosting to 1/2 C as we thought it was too rich with the full amount. I always follow Mom's way and it is still great. This cake is the bomb! Great post Marie!
DH made this cake on a whim one night because he was having a sweets craving. He dabbles in the kitchen somewhat and he found this recipe to be quite okay in terms of ease. He said that considering the outcome it was worth every step; I agree, this cake is simply sinful, it has won a place in our family as our new "birthday cake". He susbstituted Splenda in the cake portion of the recipe and halved the fat by using apple sauce and butter. It was incredibly light and fluffy and I could not tell the difference.
Someone made this exact recipe for Christmas dinner, except they split the layers and alternated with the frosting and plain whipped cream. It was soooo decadent! My son said he was "addicted to this cake!" Really a fantastic recipe.
This is the best chocolate cake I've ever had. I found the recipe ages ago in McCall's Cookbook and it's on my website. It takes a little time to make, and it's huge, but the most incredible chocolate cake i've ever had.
I used a kitchenaid to make the frosting, then made the whipped cream without washing the mixer, made the whipped cream a bit chocolatey. Very rich and delicious!