So, nice person that I am, I just told my husband's coworker that I could make it, no problem. Just find the recipe right? Um, no. He wants the authentic, four layer, chocolate cream, cream and whipped cream version with like 50 steps. So I googled it, and there are a ton, all different, and there wasn't one in the recipe section on this site that was the one that I needed.
He is going to let me know for how many people, but I'm sure I will do at least an 8 or 10 inch. What shape is it supposed to be?
What's the best recipe? Is there a little easier way to do it? ie pudding, doctored box, etc but it still is close to authentic? I possess the ability to bake from scratch, but with 3 kids age 4 and under it's a big tricky.
I will greatly appreciate any advice and/or shortcuts you guys have!!
Here is one I found, however it doesn't have a lot of steps, but it does have the chocolate cream filling. Hope it helps.
6 large eggs separated
1 1/2 cups flour, all-purpose
1 1/2 teaspoons baking powder
1 1/2 cups sugar
1/3 cup water cold
1 teaspoon vanilla extract
2 cups water
1 cup sugar
4 ounces light rum
1 1/2 cups sugar
1/2 cup flour, all-purpose
4 tablespoons cornstarch
1 x salt
2 large eggs
1 quart milk
2 tablespoons butter
4 tablespoons vanilla extract
1 ounce chocolate unsweetened
The Cake: Beat egg yolks, add water and 3/4 cup sugar.
Beat until thick.
Add vanilla, flour and baking powder, mix well.
Clean blades and beat egg whites until frothy.
Add rest of sugar, beat until stiff but not dry. Fold into yolk mixture.
Bake in spring form pan 50-60 minutes at 325 degrees .
Rum Syrup: Boil water with sugar 3-4 minutes.
Cool and add rum.
When cake is cool split into 3 layers.
Make the filling: Cream sugar, cornstarch, salt and eggs to make a smooth thick paste.
Scald milk and butter. Add paste to milk while still over heat.
Cook, stir with wire whisk until thick and smooth.
Cover with wax paper right on filling until cool.
When cool, add flavoring. Divide Filling in half and add chocolate to half.
Now sprinkle 1/3 of syrup on bottom layer and spread with vanilla filling.
Put on second layer, sprinkle with 1/3 more of the syrup and add chocolate filling.
Invert top layer and put on rest of syrup. Frost with whipped cream.
Garnish with strawberries.
Duncan Hines has a sponge cake recipe on the side of the box.
Traditionally it is a round cake; you want to make a sponge cake, chocolate pastry cream and vanilla pastry cream, and rum syrup. torte the pound cake, poke holes in cake with fork soak with rum syrup on each layer (as you stack), put layer of chocolate pc, and vanilla pc alternating. Frost with whipped frosting and add sliced almonds to top or sides garnish with cherries.