Creamy Chocolate Torte
Book: Julie
Source: Ellen Tyler
Meal Type: Cakes
Serves: 24
Ingredients
2 eggs separated
1/2 cup sugar
1 3/4 cups softasilk cake flour
1 cup sugar
1/3 cup hersheys cocoa
1 cup buttermilk
1/3 cup vegetable oil
3/4 teaspoon baking soda
1/2 teaspoon salt
CREAM FILLING BELOW:
2 cups chilled whipping cream
1 8-ounce package cream cheese softened
2/3 cup packed brown sugar
1 teaspoon vanilla extract
3 tablespoons hersheys cocoa
Directions
Heat oven to 350. Generously grease and flour 3 round pans 9 or 8x1 1/2 inches. Beat egg whites on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Beat flour, 1 c. sugar, 1/3 c. cocoa, 1/2 c. of the buttermilk, oil, baking soda and salt on medium speed for one minute. Beat in remaining buttermilk and yolks for one minute. Fold in egg whites. Bake until top springs back when touched about 25 mins. Cool 10 mins. Remove from pans. Cool completely.
Prepare cream filling. Stir 3 tablespoons cocoa into 1 1/2 cups of the filling. Split each layer horizontally into two layers. Fill layers and frost top with plain filling, using scant 2/3 c. for each. Frost sides with chocolate filling. Garnish with chopped pecans. Refrigerate at least four hours.
*If necessary, two pans can be used. Fill each with 1/3 of the batter. Refrigerate remaining batter while first two layers bake, then bake third layer.
CREAM FILLING: Beat 2 cups chilled whipping cream in chilled large bowl until stiff. Mix 1 (8 oz.) pkg. cream cheese, softened, 2/3 c. packed brown sugar and teaspoon of vanilla and fold into whipped cream.