Chocolate Lizzie Cake with Caramel Filling Tasty Recipes

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Chocolate Lizzie Cake with Caramel Filling

"Named for my high-quality aunt Lizzie Trollinger, this rich, old skool chocolate cake has made a normal appearance at unique family gatherings for over seventy five years. Garnish the top layer with chocolate curls or a very light dusting of cocoa."

Ingredients :

  • 2 half cups all-motive flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter
  • 2 cups white sugar
  • 4 eggs
  • 1 cup buttermilk
  • four half (1 ounce) squares unsweetened chocolate
  • 1/2 cup boiling water
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon lemon juice
  • 1 1/eight cups butter
  • three cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon juice
  • 2 cups superfine sugar
  • 1 cup milk

Instructions :

Prep : 40M Cook : 16M Ready in : 1H15M
  • Preheat oven to 325 degrees F (a hundred sixty five ranges C). Grease and flour 4 8-inch round cake pans.
  • Mix the flour, baking soda, and salt in a bowl. In a large bowl, cream together the butter and sugar. Beat in eggs one after the other. Alternately beat in flour mixture and buttermilk till clean.
  • Place unsweetened chocolate in a small bowl. Pour the boiling water over the chocolate, and stir till melted. Mix chocolate, vanilla, and lemon juice into the buttermilk batter. Divide batter calmly into the prepared cake pans.
  • Bake 15 mins in the preheated oven, or till a toothpick inserted within the middle comes out clean. Cool 10 mins in pans, then turn out onto twine racks to cool absolutely.
  • Caramel Filling: Mix the butter, confectioners' sugar, vanilla, lemon juice, superfine sugar, and milk in a heavy saucepan. Stirring continuously, deliver to a boil, and cook until temperature reaches 225 degrees F (110 stages C) on a sweet thermometer. Remove saucepan from warmth, and set in a massive bowl full of ice water. Beat filling with an electric powered mixer until spreadable. At first this seems to be simply hot, tough work, but the filling will suddenly start to thicken because it starts offevolved to chill. Transfer filling to a clean bowl, and it will retain to cool as you frost the pinnacle of every cake layer. Stack the frosted layers atop every other.

Notes :

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