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Austrian Chocolate Ecstasy Cake




Source of Recipe


Internet


List of Ingredients




4 (1-ounce) squares semisweet chocolate
1/4 cup butter
2 eggs, beaten
2 cups sugar
1-1/2 cups milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup finely chopped pecans
Fudge Filling (recipe follows)
Chocolate Cream (recipe follows)



Recipe



Combine chocolate and butter in top of a double boiler; cook over low heat until melted. Remove from heat. Gradually stir 1/4 of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Add sugar, milk, and vanilla to chocolate mixture, beating until well blended. Combine flour, baking powder, and salt; add to chocolate mixture, beating 1 minute. Stir in pecans.

Grease two 9-inch round cakepans, and line with wax paper; grease wax paper. Pour batter into prepared pans; bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans, and remove wax paper. Let cake layers cool completely on wire racks.

Spread Fudge Filling between layers; spread Chocolate Cream on top and sides of cake. Chill thoroughly.

Makes one 2-layer cake

FUDGE FILLING
4 (1-ounce) squares semisweet chocolate
1/4 cup butter
1/2 cup sifted powdered sugar
1/3 cup milk

Combine chocolate and butter in top of a double boiler; cook over low heat until melted. Remove from heat; add sugar, stirring until smooth. Stir in milk. Cover and chill 1-1/2 hours or until filling is of spreading consistency.

Makes about 1 cup

CHOCOLATE CREAM
2 cups whipping cream
1 teaspoon vanilla extract
1 cup sifted powdered sugar
2/3 cup cocoa, sifted

Combine all ingredients; chill 30 minutes. Beat until stiff peaks form.

Makes 4 cups