Sunday, January 23, 2011

Chocolate Layer Loaf Cake

The inspiration for this came from the Kraft foods website. The original recipe was for a cake roll. However, when I attempted it, I ended up with a mess that fell apart in my hands.

Now if you’ve followed my blog since last October, you know I’ve made one cake roll before (the Pumpkin Cake Roll), and that one turned out great. So when I had difficulty with this one, I went to the online reviews for the Kraft Chocolate Cake Roll. Although a lot of people said it tasted great, they also had problems rolling it.

So for attempt #2, I decided to forget rolling the cake. Instead, I layered it into a very yummy, chocolatey, loaf cake.

Chocolate Layer Loaf Cake

6 squares semi-sweet chocolate
6 tablespoons butter
1 cup white sugar
4 eggs
1 cup flour, divided
1/2 teaspoon baking soda
2/3 cup water
4 oz. cream cheese, softened
3/4 cup powdered sugar, divided
3 cups of Cool Whip, thawed (You'll need to buy two tubs.)

Preheat oven to 350 degrees.
Spray a jelly roll pan (10 x 15) with cooking spray. Line the pan with waxed paper, and then spray it again.

Microwave three of the chocolate squares and the 6 tablespoons of butter in a medium bowl for 1½ minutes. Butter should be melted. Stir until chocolate is also melted and well blended. Add white sugar and mix until no lumps remain.

In large bowl, beat the four eggs about 3-4 minutes on high speed until thickened. (I recommend really making sure you have the eggs thickened before proceeding.) Beat in the chocolate mixture.

Add the baking soda and ¼ cup of the flour. Stir until thoroughly mixed. Then alternate adding in some of the water with the rest of the flour. Beat well after each addition. Spread evenly into prepared jelly roll pan.

Bake for 15-17 minutes or until cake springs back when touched lightly.

As soon as you’ve removed it from the oven, sprinkle it with ¼ cup of the powdered sugar. Place a piece of nonstick aluminum foil over the pan and immediately invert onto a cooling rack. Remove the pan and slowly peel off the wax paper. Allow cake to cool completely.

When the cake is cooled, cut into three equal pieces (about 10 x 5 inches).

In a medium bowl, beat the cream cheese and the remaining ½ cup of powdered sugar. Gently fold in 1½ cups Cool Whip.

Place one slice of cake onto your cake plate. Spread one half of cream cheese mixture evenly onto cake. Place second slice on top. Spread remaining filling on this layer. Set final cake piece on top.

In medium bowl, microwave remaining three chocolate squares about 1½ minutes on high. Stir until chocolate is completely melted. Fold in 1½ cups Cool Whip until thoroughly blended. Frost top and sides of cake evenly.

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