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Chocolate Doberge Cake

A special dessert from Louisiana that's worth the time and effort.

Ingredients

Cake

Filling

Frosting



Instructions

  1. Heat oven to 300 degrees F. Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, sift the flour, baking soda and salt 3 times.
  3. Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time.
  4. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes.
  5. Fold in the 3 beaten egg whites, and vanilla and almond extracts.
  6. Bake for 45 minutes or until done.
  7. After the cake cools, split each layer in half to make 4 thin layers.
  8. To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted.
  9. In a bowl, combine sugar and flour. Make a paste by adding hot milk chocolate by tablespoons to the sugar and flour, then return to saucepan. Stir over medium heat until thick.
  10. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or 3 minutes more.
  11. Remove from heat, and add butter, vanilla extract and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.
  12. For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring.
  13. Remove from heat and blend in chocolate. Add margarine and vanilla extract and return to medium-low heat, cooking 1 or 2 minutes.
  14. Place in refrigerator to cool.
  15. Beat well, then spread on top and the sides of the cake.

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