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Egg Free Cocoa-Pistachio Layer Cake




Source of Recipe


Internet


List of Ingredients




CAKE LAYERS:
1/2 cup unsweetened cocoa
1/2 cup boiling water
1 3/4 cups unsifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter, softened
2 cups granulated sugar
**1 heaping tablespoon baking powder; 1 tablespoon oil; 1 tablespoon warm water; 3 tablespoons pureed fruit
Substitution for 2 eggs
1 teapoon vanilla extract
1 1/3 cups buttermilk
1/2 cup finely chopped pistachio nuts
1 cup heavy cream

FROSTING
1/3 cup light cream
1/3 cup butter
2/3 cup unsweetened cocoa
2 2/3 cups sifted powdered sugar
1 teapoon light corn syrup
1 teaspoon vanilla extract
1/4 cup coarsely chopped pistachio nuts


Recipe



CAKE
Preparation: Preheat oven to 350°
Mix cocoa with boiling water, cool completely
Grease and flour three 8x1 1/2" cake pans.
Sift flour, baking powder, soda and salt.
Whip heavy cream until stiff; refrigerate

1. In mixer bowl combine butter, sugar, eggs or egg substites and vanilla.
Beat on hi speed till fluffy, about 4 minutes

2. At low speed blend in
flour mixture in fourths, alternating with buttermilk. Begin and end with flour mixture, beat until smooth.

3. Measure 1 2/3 cups batter into small bowl. Stir in 1/2 cup chopped nuts; pour into prepared pan.

4. Add cocoa mixture to
remaining batter; mix until smooth; divide evenly between other pans.

5. Bake 30 to 35 minutes.
Cool 10 minutes on rack;
remove from pans; cool completely.

FROSTING
1. Heat cream in saucepan until bubbles form; remove from heat

2. Add hot cream to butter, cocoa, 1 1/2 cups powdered sugar; corn syrup
and vanilla.
Beat frosting till smooth

3. Add remaining powdered sugar; beating till
smooth and thick enough to spread

TO ASSEMBLE CAKE
Place one chocolate layer on cake plate, right side down; spread w/half the whipped cream.
Place the nut cake layer on next; spread w/rest of whipped cream.
Top w/ remaining chocolate layer, right side up.
Spread frosting on side and top; garnish top edge of cake with the coarsely chopped nuts.
Refrigerate.