Cake Recipes

Triple Layer 
Brownie Cake

1 1/2 cups butter 
( no substitutes)
6 squares ( 1 oz. each) 
unsweetened chocolate
3 cups sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon salt

FROSTING:
2 pkgs. (8 oz. each) 
semisweet baking chocolate
3 cups whipping cream
2 milk chocolate candy bars, shaved

In a microwave or double boiler, 
melt butter and chocolate.  
Stir in sugar.
Add eggs, one at a time,
beating well 
after each addition.
Stir in vanilla, 
flour and salt;
mix well.
Pour into three greased 
and floured
9-inch round cake pans.
Bake at 350 degrees for 
23-25 minutes or
until toothpick inserted 
near center comes
out clean.
Cool for 10 minutes;
remove from pans to 
wire rack to cool completely.
For frosting, 
melt chocolate 
in a heavy saucepan
over medium heat.
Gradually stir in 
cream until well blended.
Heat to a gentle boil 
and stir for 1 minute.
Remove from heat, 
transfer to a mixing bowl.
Refrigerate for 2-3 hours 
or until
mixture reaches a 
pudding-like consistentcy,
stirring a few times.
Beat until soft peaks form.
Immediately spread between 
layers and
over top and sides of cake.
Sprinkle with shaved chocolate.
Store in the refrigerator.








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