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Cake: Mayor's Chocolate Cake

Source of Recipe

Lynne's Country Kitchen


Recipe Introduction

This very impressive 2 layer chocolate cake is made in a jellyroll pan. After baking, the cake is cut in half and sandwiched with a rice date, raisin, fig and nut filling and frosted with a satiny sour cream and chocolate frosting. It's the ultimate!

List of Ingredients

CAKE

1/2 cup solid vegetable shortening
2 cups sugar, sifted before measuring
Pinch of salt
1 teaspoon vanilla extract
5 eggs
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour, sifted before measuring
3 squares unsweetened chocolate, melted

FRUIT-NUT FILLING

3/4 cup evaporated milk
1/4 cup water
3/4 cup sugar
1/4 cup chopped, pitted dates
1/4 cup chopped dark seedless raisins
1/4 cup chopped dried figs, or more dates
1 teaspoon vanilla extract
1/2 cup chopped nuts

CHOCOLATE ICING

1 package (6-ounces) semisweet chocolate pieces
1/4 cup butter
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar



Recipe

MAKE CAKE: Lightly grease a 15-1/2 x 10-1/2" jellyroll pan; line bottom with waxed paper; grease paper. Preheat oven to 325 degrees. Put shortening in a large bowl and beat with an electric mixer or a large wooden spoon until fluffy, scraping side of bowl frequently.

Slowly add the sugar, salt and vanilla to the shortening, beating until mixture is smooth and no lumps remain. Add eggs, one at a time, beating well after each addition. Mix buttermilk and baking soda in a small bowl (mixture will foam).

Alternately add flour and buttermilk-soda mixture to egg mixture in bowl, beating well after each addition, beginning and ending with flour. Stir in melted chocolate and pour batter into prepared pan. Bake 35 minutes. Turn cake out onto wire cake rack to cool; remove paper.

MAKE FRUIT-NUT FILLING: Pour evaporated milk, water, and sugar in a small saucepan and cook, stirring frequently, until sugar dissolves. Add fruit and bring to a boil, stirring constantly, and cook until thick. Cool completely and stir in vanilla and chopped nuts.

MAKE CHOCOLATE ICING: In the top of a double boiler, melt chocolate pieces and butter over hot water. Remove from heat and stir in sour cream, vanilla and salt. Gradually beat in confectioners' sugar until icing is of spreading consistency.

Flip cooled cake over and cut in half crosswise. Place 1/2 on a serving platter and top with fruit-nut filling, spreading evenly. Place remaining cake on top; frost top and sides with chocolate icing.

Makes 32 small servings