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    Olive Garden's Chocolate Lasagna


    Source of Recipe


    unknown

    List of Ingredients




    Cake:
    6 cups cake flour
    5 1/4 cups sugar
    2 1/4 cup Hershey's Cocoa
    2 tablespoons baking soda
    4 1/2 cup milk
    1 1/2 cup butter
    12 large eggs
    1 tablespoon vanilla extract

    Butter Cream:
    2/3 cup water
    4 tablespoons meringue powder
    12 cups sifted confectioners' sugar
    1 1/4 cup shortening
    3/4 teaspoon salt
    1 teaspoon clear almond extract
    1 teaspoon clear vanilla extract
    1 teaspoon colorless butter flavor

    semi-sweet chocolate chips
    Hershey's chocolate syrup

    Recipe



    Cake: Heat oven to 350F. Grease three 10-inch springform pans. In mixing
    bowl, stir together sifted cake flour, sugar, Hershey's Cocoa and baking
    soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly.
    Pour about 5 cups of the cake batter into each prepared pan.
    Bake 40 to 50 minutes or until toothpick inserted in cake center
    comes out clean. Cool for 10 minutes before you remove the cake from the
    pan. Cool completely on a wire rack.

    Butter Cream: Combine water and meringue powder; whip at high speed until
    peaks form. Add 4 cups of sugar, one cup at a time, beating after each
    addition at low speed. Alternately add shortening and remainder of sugar.
    Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the
    frosting with a little extra water. The thinned frosting is used as the
    filling between layers.

    To Assemble: Place one 10 inch cake on a large round plate or a
    large round cake platter. Spread 1/2 of the thinned frosting on
    top. (Only frost the top of the cake) Sprinkle very lightly with
    semi-sweet chocolate chips. (There are very few chips on this layer, usually
    only 1 or 2 per wedge, so sprinkle very very lightly)
    Place the second cake on top of the first. Frost the top with the
    remaining thinned frosting. Sprinkle with semi-sweet chocolate
    chips. (You can be a bit more generous with this layer)
    Place the third layer on top of the second. Frost the top with all
    of the Butter Cream that was not thinned. This is a thick layer of
    frosting so pile it on. Try to get the top as smooth as you can.
    Sprinkle with semi-sweet chocolate chips.
    Cut the cake into wedges, as you would cut a pizza. Using Hershey's
    chocolate syrup, create a design on your dessert plate. Place the wedge of
    chocolate lasagna at the 11 o'clock position on your dessert plate with the
    point facing down. Serve.

 

 

 


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