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Ingredients

Cakes:
Creamy Fudge Frosting:
Garnish:

Directions

Instructions Checklist
  • Heat oven to 350°F. Coat two 8 x 2-inch round layer-cake pans with nonstick cooking spray.

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For cakes:
  • Melt chocolate in small bowl over hot water.

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Instructions Checklist
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  • Sift flour, baking powder, baking soda and salt into medium-size bowl.

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  • Beat butter in bowl until creamy. Beat in brown sugar. Add eggs, one at a time, beating after each. Add vanilla and melted chocolate.

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Instructions Checklist
  • Sift flour mixture into butter mixture alternately with milk in 3 additions, beating after each, until smooth. Pour into prepared pans.

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  • Bake in 350° F oven 30 to 33 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on rack 10 minutes. Loosen edges with knife; turn cakes out onto racks. Cool completely.

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Instructions Checklist
Frosting:
  • Beat yolks in bowl until thick and lemon-colored. Gradually beat in 1 cup sugar until very light in color, 5 to 7 minutes. Beat in milk. Mix yolk-milk mixture, remaining 1 cup sugar and butter in saucepan. Bring to boiling over medium heat, whisking occasionally, 12 to 15 minutes. Boil, whisking, 1 minute. Remove from heat. Stir in chocolate until melted, and add vanilla. Transfer to bowl. Refrigerate 30 minutes, until spreading consistency.

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  • Beat frosting on medium speed until light and fluffy, 4 minutes. Immediately frost cake: 1 cup to sandwich layers, 1-1/2 cups for sides, and 1/2 cup for top.

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Instructions Checklist
Garnish:
  • Melt chocolate in bowl over hot water; dip one end of each almond into chocolate. Stand almonds around edge of cake.

Nutrition Facts

631 calories; 36 g total fat; 20 g saturated fat; 149 mg cholesterol; 253 mg sodium. 80 g carbohydrates; 5 g fiber; 9 g protein;

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