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Old Maid Husband-Catcher Cake




Source of Recipe


Jeanne Feraca


List of Ingredients




For the 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 White Lily flour or sifted all-purpose flour
1 cup buttermilk

For the 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 Grand Marnier)

For the frosting:
31/2 tablespoons light Karo syrup
1/2 stick butter
2 tablespoons water
1 tablespoon Kahlua, brandy, coffee liqueur, orange liqueur, or
vanilla extract
1 cup semisweet chocolate chips


Recipe



1. 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.

2. Preheat the oven to 350 degrees. Add the baking soda and salt to the four 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.

3. 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.

4. 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 aluminium foil and refrigerate overnight. Bring the cake to room temperature before icing.

5. In a medium saucepan, mix the Karo 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.