Been to chocolate paradise lately? It’s hard to restrain from taking a generous slice of this cake every time you open the refrigerator. I like to make this when I have a big crowd over - I can always send the leftovers home with someone (if it isn’t completely devoured) This is even more decadent when made with Counterfeit Chocolate Cake (from yesterday’s post)
*Take this advice - toss the diet...
The recipe I found in the “Lion House Classics” book that every card-holding Utah cook owns. It is wonderful - but my only complaint is that their proportions do NOT work for a four-layer cake. You end up wasting one of the layers - which isn’t necessary in my opinion! Also I’ve adjusted the amounts to make just enough cream filling, and use an entire pint of cream (I hate splitting another pint!)
A good friend and neighbor of mine taught me how to keep your stacked cake from tipping as it stands. (It’s frustrating watching your creation become the “leaning tower”...) This simple tip is included & photographed in the recipe directions...
For this recipe, photos, and instructions - go to:
www.changeabletable.com ("full house" tab)
What a spectacular looking cake!
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