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Black Kettle Double Fudge Torte





  1. Grease and flour two 9-inch round cake pans.
  2. Sift together flour, cocoa, baking powder, baking soda and salt. Set aside.
  3. With electric mixer, mix eggs slightly, slowly adding sugar while mixing. When incorporated, beat on medium speed 5 minutes or until light in color.
  4. Add vanilla and mayonnaise and mix until combined. With mixer running, alternately add sifted flour mixture and water. Mix 2 minutes longer on medium speed.
  5. Divide batter into baking pans and bake at 350 degrees F for 30 minutes or until center is firm.
  6. Cool cakes on wire racks 10 minutes then invert pans to remove cakes. Cool completely.
  7. Prepare icing: With electric mixer, whip cream until stiff. Set aside. Beat cream cheese, powdered sugar, cocoa and vanilla extract until smooth. Fold in whipped cream in small amounts.
  8. To assemble: Split each cake layer in half lengthwise with serrated knife. Top first layer with 1 cup hot fudge topping.
  9. Place second layer over that and spread with layer of icing.
  10. Top with third layer, then cover with 1 cup hot fudge topping.
  11. Add fourth layer and ice entire cake with remaining icing.
  12. Refrigerate until ready to serve.

Yield: 12 to 16 servings

Source: Black Kettle Restaurant - Milwaukee, Wisconsin


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