Page 87 - Chocolate Cake Doctor

L U S C I O U S L A Y E R S 69

GERMAN CHOCOLAT
GERMAN CHOCOLATE E

SPICE CAKE E
SPICE CAK

WITH FRUIT AND NUT FILLING

his wonderful cake has an 3 large eggs, separated

Old World charm about it. The 1 package (18.25 ounces)
plain German
earthy flavors of prunes,
chocolate cake mix
raisins, and nuts marry beautifully 1 cup buttermilk

with the spiced batter and the sweet 1 ⁄2 cup vegetable oil
1 teaspoon ground
richness of German chocolate. For a
cinnamon
decorative look, sift confectioners’
1 ⁄2 teaspoon ground allspice
sugar over a cake stencil, then care- 1 teaspoon pure vanilla extract

fully lift the stencil from the cake. Or
FRUIT AND NUT FILLING:
add a dollop of Sweetened Cream.
2 large eggs
1 ⁄2 cup granulated sugar
SERVES: 16
1 cup chopped pitted prunes
PREPARATION TIME: 30 MINUTES
1 ⁄2 cup raisins
BAKING TIME: 28 TO 30 MINUTES
1
4 tablespoons ( ⁄2 stick) butter, chopped
ASSEMBLY TIME: 5 MINUTES
1 ⁄2 cup chopped pecans, walnuts, or almonds
1 ⁄4 cup heavy (whipping) cream
CAKE:
1 tablespoon confectioners’ sugar, sifted,
Solid vegetable shortening for greasing
for garnish
the pans
Sweetened Cream, optional (page 445)
Flour for dusting the pans
1 bar (4 ounces) German chocolate 1. Place a rack in the center of the oven