Question about died and went to heaven chocolate cake

[SweetTooth]

Can I make the Died and Went to Chocolate cake into 2-9" layers? I have always made it as a bundt, but wanted to use it as a birthday cake this weekend.

Any thoughts?

TIA

[Pony]

SweetTooth,

I recently made this cake for the first time, around Christmas time. I made it into a 2 layer cake and it worked out wonderfully. I do not recall how long it took to bake, but I just kept my eye on it.

Enjoy!

Michelle

[sherri]

Did the recipe call for baking in a bundt pan? I cannot recall, but when I made this cake I did 2 9" layers and it turned out well. I used the baking time that the recipe called for (but I seem to remember my recipe not calling for a bundt pan).

[Chelle D]

I aways make it in a bundt pan too. Good to know that it will work well as a layer cake. It is Yummy!!

Here is the recipe as I copied it originally from the BB:


* Exported from MasterCook *

Eating Well's Died-and-went-to-heaven Chocolate Cake

Recipe By :Eating Well Magazine
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1 cup sugar
3/4 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tsp salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs -- lightly beaten
1/4 cup vegetable oil
2 tsp vanilla extract
1 cup coffee -- hot, strong, black

Preheat oven to 350. Lightly oil a 12-cup Bundt pan or coat with cooking spray. Dust with flour and shake out excess.

In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil, and vanilla; beat with electric mixer on medium for 2 minutes. Whisk in hot coffee until completely incorporated.

Pour batter into the prepared pan. Bake 35-40 minutes or until cake tester comes out clean. Cool in pan on a rack for ten minutes; remove from the pan and let cool completely.

Source:
Eating Well Magazine
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 335 Calories; 8g Fat (20.9% calories from fat); 6g Protein; 63g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 532mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 3 Other Carbohydrates.

NOTES : Two good icings for this cake:

Mocha Glaze
(From Moosewood Low Fat Favorites)
2 ounces bittersweet chocolate
6 tablespoons freshly brewed strong coffee
2 tablespoons cocoa
¼ cup confectioners' sugar

Combine chocolate and coffee in a saucepan and gently heat for 5 to 10 minutes, stirring occasionally, until the chocolate melts. Ladle a small amount of the melted chocolate mixture into a bowl and combine with the cocoa to make a paste. Stir the cocoa paste into the saucepan until well blended. Beat in the confectioners' sugar until smooth and drizzle over the cooled cake.

Orange Glaze
(From Moosewood Restaurant New Classics)
1 ½ cups semi-sweet chocolate chips
3 tablespoons fresh orange juice
1 teaspoon freshly grated orange peel

In a double boiler or small heavy saucepan, melt the chocolate chips with the orange juice and peel on medium heat, blending thoroughly. Spread the glaze over the cooled cake, and allow the glaze to cool before cutting the cake.



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[SweetTooth]

thanks for your answers! Two layers here we come!

:D

[knunes]

I made it for the first time tonight in a Bundt pan. It took about an hour to cook (the recipe says 35-40 minutes). Then after the 10 minute cooling, it wouldn't come out of the pan easily and some pieces stayed in that I had to pick off and pat into the shape of bundt pan in the missing spots. However, it was delicious and everyone was oohing and ahhing over the taste. I didn't glaze the cake. I served cut pieces, plated, with a big dolloop of freshly whipped cream.
Next time I'm going to try 13x9 or two 9"layers, since I saw lots of people on other threads that mention that.