Makes 16 servings
|1||package (18-1/4 ounces) yellow cake plus ingredients to prepare|
- Preheat oven to 350°F. Grease two 9-inch round cake pans.
- Following package directions, prepare and bake cake in prepared pans. Cool cakes in pans 10 minutes. Loosen edges of cakes and remove to rack to cool completely.
- Meanwhile, prepare Cream Filling. When filling is cool, prepare Chocolate Glaze. To assemble, place one cake layer on plate. Spoon Cream Filling over cake layer; cover with second layer. Spread top with Chocolate Glaze; cool. Serve when glaze is completely set. Refrigerate leftovers.
Combine 2 (1-ounce) squares unsweetened chocolate and 3 tablespoons butter in medium saucepan; stir over low heat until melted. Remove from heat; stir in 1 cup sifted powdered sugar and 1 teaspoon vanilla. Stir in 3 to 5 teaspoons water, 1 teaspoon at a time, until glaze is of desired consistency. Cool slightly.
Combine 1/3 cup granulated sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt in 2-quart saucepan. Gradually stir in 1-1/2 cups milk. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Gradually stir small amount of hot mixture into 2 slightly beaten egg yolks; mix thoroughly. Return to hot mixture in pan. Bring to a boil; boil 1 minute, stirring constantly. <em>Do not overcook.</em> Remove from heat; stir in 2 teaspoons vanilla. Cool to room temperature.
|Saturated Fat||5 g|
|Total Fat||15 g|
|Calories from Fat||43 %|
Check out more recipes for Northeastern