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Frisco Whistle Stop Cake

Category: CakesDeserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

-JUDI M. PHELPS
3 oz Unsweetened chocolate
1/2 cup Butter, softened
2 1/4 cup Light brown sugar, firmly packed
3 Eggs
1 1/2 tsp Vanilla
2 tsp Baking soda
1/2 tsp ;salt
2 1/4 cup Cake flour, sifted
1 cup Dairy sour cream
1 cup ;boiling water

MMMMMWHIPPED CREAM FILLING

1 1/2 cup Heavy cream
1/2 tsp Vanilla
1/2 cup Powdered sugar, sifted

MMMMMMOCHA FROSTING

1/2 cup Butter, softened
5 cup Powdered sugar, sifted
1/4 cup Cocoa
2 tsp Vanilla
1/4 cup Coffee, hot and strong
2 cup Pecans, chopped
Chocolate curls, for garnish

Instructions:

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake
pans. Melt chocolate in a small saucepan over very low heat. In a
large bowl, whip butter until smooth; add brown sugar and eggs. Beat
on high speed until light and fluffy, about 5 minutes. Mix in melted
chocolate, vanilla, baking soda and salt. Add flour alternately with
sour cream, beating on low speed until smooth; add brown sugar and
eggs. Beat on high speed until light and fluffy, about 5 minutes. Mix
in melted chocolate, vanilla, baking soda, and salt. Add flour
alternately with sour cream, beating on low speed until smooth. Stir
in boiling water with a spoon until well blended. Pour into prepared
pans. Bake 35 minutes or until center springs back when touched
lightly. Cool in pans on a wire rack 10 minutes. Remove from pans;
cool completely. Using a long knife, split each cake into 2 layers.

FOR FILLING: Beat cream with vanilla and powdered sugar until stiff.
Spread 1 cup filling between each cake layer.

PREPARE FROSTING: Beat butter in a large mixing bowl until smooth.
Add powdered sugar gradually, mixing constantly. Mixture will be dry.
Beat in cocoa, vanilla, and coffee until frosting is smooth and
spreadable. Frost top and sides of assembled cake. Press chopped
pecans onto sides of cake. Garnish top of cake with chocolate curls.
Refrigerate. Serves 12 to 15. Source: Sassafras, the Ozarks Cookbook.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com