Turkish Cooking/Bade Jackson 1998

Chocolate Cake (Cukulatali Pasta)
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8-inch sandwich cake 1 hour 30 minutes


INGREDIENTS:
3/4 cup margarine generous 3/4 cup sugar 3 eggs
1-3/4 cups all-purpose flour 1 tsp baking powder 1 Tbsp cocoa powder
shredded rind of 1 orange chocoate vermicelli or chocolate curls, to decorate FOR THE FILLING: 1-1/4 sticks butter, softened
1 Tbsp cocoa powder 2 cups confectioners' sugar, sifted 1 Tbsp orange liqueur (optional)
1/4 cup pistachios, chopped (optional) FOR THE FROSTING: scant 1/2 cup confectioners' sugar, sifted 1/4 cup cocoa powder
generous 1/2 cup heavy cream



1 Preheat a 375 F oven and grease and line two 8-inch round cake pans. Blend the margarine and sugar together until light. Add the eggs, one at a time, with a little flour. Beat thoroughly and stir in the cocoa powder and orange rind. Add the remaining flour and beat well.
2 Pour into the cake pans and bake in the oven for 25 to 30 minutes. Let the cakes cool slightly in the pans, then turn out onto a wire rack to cool completely.
3 To make the filling, combine the butter, cocoa powder, confectioners' sugar, and orange liqueur, if using, together in a mixing bowl and beat well until smooth and glossy. Fold in the pistachios, if using. Sandwich the cakes together with the filling.
4 For the frosting, mix the sifted icing sugar with the cocoa powder in a mixing bowl. Stir in 2 tablespoons hot water and beat well until smooth. Spread evenly over the top with a knife dipped in hot water. Whip the heavy cream until thick then spread around the sides of the cake with a fork. Decorate with chocolate vermicelli or curls.

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