Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Husband-Catcher Cake




Source of Recipe


Internet


List of Ingredients




Cake:
2 sticks butter, softened
1 box brown sugar
3 extra-large eggs or 4 large eggs
3 squares unsweetened chocolate, melted
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2-1/4 cups sifted all-purpose flour
1 cup buttermilk

Filling:
6 ounces apricot or raspberry preserves, or orange marmalade
1/8 cup fruit-based liqueur to match the above (i.e. apricot Brandy, raspberry eau de vie, or orange liqueur)

Frosting:
3-1/2 tablespoons light corn syrup
1/2 stick butter
2 tablespoons water
1 tablespoon brandy, coffee liqueur, orange liqueur, or vanilla extract
1 cup semisweet chocolate chips



Recipe



Make Cake:
Cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, and the chocolate and the vanilla. Mix well.

Preheat the oven to 350°F.

Add the baking soda and salt to the flour and mix. To the chocolate mixture, alternate adding the flour mixture and the buttermilk, a little of each at a time, beginning and ending the process with the dry ingredients. Do not overmix.

Pour the batter into 2 greased and floured or non-stick round cake pans, and bake for 30 to 35 minutes, or until a toothpick inserted into the middle of each cake comes out clean. Cool the cakes on a wire rack.

Make Filling:
In a small sauce pan, over boiling water, mix the filling ingredients well. Cool. Invert one cooled cake layer onto a serving plate, then spread on the cooled filling. Carefully top with other layer. Cover gently but tightly with plastic wrap covered by aluminum foil and refrigerate overnight. Bring the cake to room temperature before icing.

Make Frosting:
In a medium saucepan, mix the corn syrup, butter, water, and liqueur or vanilla, and bring to a boil. Stir in the chocolate chips. Let cool and stir until the frosting is the consistency of whipping cream. Frost top and sides of the cake.