1 3/4 c Sugar; granulated
1 3/4 c Flour; all purpose; unsifted
2 ts Soda
1 ts Salt
1/4 ts Baking powder
1 c Margarine; softened
1 1/4 c Buttermilk
1 ts Vanilla
12 tb Cocoa
3 Eggs
Chocolate filling:
4 pk No-melt baking chocolate
2 1/2 c Powdered sugar; sifted
1/4 c Hot water
1 Egg; unbeaten
6 tb Margarine; softened
1/2 c Sliced almonds; toasted
Whipped cream-
1 c Heavy cream
2 tb Sugar; granulated
1/2 ts Almond extract
Measure sugar, flour, soda, salt, baking powder, cocoa, margarine,
buttermilk and vanilla into large mixer bowl. Beat at low speed to
blend, then beat 2 minutes at medium speed. Add eggs; beat 2 minutes
longer. Pour one-fourth of batter into each of four greased and wax
paper-lined 8-inch layer cake pans; layers will be thin. Bake at 350~
about 15 minutes or until wooden pick inserted in center comes out
clean. Two layers may stand while first two bake, if necessary. Cool
slightly; remove from pans and continue cooling. Fill and frost
layers with Sugarplum Chocolate Filling and Sugarplum Whipped Cream,
alternately.
Sugarplum Chocolate Filling. Combine chocolate and powdered sugar and
water; blend. Add egg and beat well. Add margarine, one tablespoon
at a time, beating thoroughly after each addition. Stir in almonds,
reserving some for garnish. Sugarplum Whipped Cream. Whip cream with
sugar and almond extract.
Yields
1 Servings