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DESSERTS
65
0g
fiber
|
8mg
|
|
8g
fat
1g
tablespoon):
combine.
to
pulse
and
until
process
then
and
cheese,
cream
bowl
work
large
the
minutes
|
3g
fiber
38mg
calc.
|
7g
fat
|
6g
pro.
layers
the
leave
or
cake,
Cream
with
frost
Once
cool.
completely
cake
Remove
minutes.
just
clean.
out
comes
in
Bake
pans.
prepared
to
pulse
and
batter
just
Pour
combined.
are
vanilla
and
eggs
buttermilk,
the
through
butter
the
over
water
boiling
espresso
and
powder
then
times,
10
soda,
baking
flour,
bowl
work
large
the
pan.
each
of
bottoms
butter
with
pans
round
minutes
50
plus
minutes,
servings
12
cake),
CAKE
calc.
|
57mg
sod.
|
23mg
|
|
pro.
3g
carb.
fat)
from
(1
serving
per
information
cream
sour
and
vanilla
times
3
to
2
pulse
salt,
the
Add
Processor.
Food
into
blade
chopping
10
time:
preparation
cups
FROSTING
|
|
224mg
sod.
54mg
|
49g
carb.
|
fat)
from
serving:
per
information
cake.
two-layer
thick
four-layer
a
build
to
horizontally
half
in
until
racks
the
on
15
for
racks
cooling
tester
cake
a
until
minutes,
two
the
between
evenly
incorporate.
the
over
evenly
mixture
ingredients
until
tube
the
pouring
pour
slowly
running,
Reserve.
combine.
to
the
pour
bowl;
cocoa
chocolate,
sift.
to
seconds
pulse
and
sugars
and
the
Add
Processor.
Food
into
blade
chopping
the
fit
to
paper
parchment
9-inch
two
Coat
350°F.
time
15
time:
preparation
4-layer
or
2-
(one
cakes
(below).
with
cake
chocolate
LAYER
chol.
|
5g
fat
sat.
(81%
84
Calories
Nutritional
the
Add
smooth.
and
sugar
butter,
Cuisinart
the
of
®
metal
large
the
Insert
Approximate
5½
about
Makes
CHEESE
|
chol.
3g
fat
sat.
(23%
258
Calories
Nutritional
a
make
and
is
as
and
Frosting
Cheese
layer
each
cut
cool,
leave
but
pans
from
on
rest
pans
Let
50
to
45
for
oven
batter
the
Divide
completely
chocolate
the
feed
the
through
Continue
tube.
feed
machine
the
With
stir
and
ingredients
small
a
into
powder
bittersweet
the
Put
20
for
process
salt
powder,
baking
Cuisinart
the
of
®
metal
large
the
Insert
of
rounds
cut
and
to
oven
Preheat
cooling
plus
bake,
to
Approximate
9-inch
two
Makes
Frosting
Cheese
rich
and
deep
CHOCOLATE
TEMPERATURE
,
CREAM
SOUR
TEASPOONS
VANILLA
PURE
TEASPOON
SALT
TEASPOON
SIFTED
'
CONFECTIONERS
TEMPERATURE
,
ROOM
BUTTER
)
3
;
STICKS
POUND
6
PIECES
CHEESE
CREAM
OF
),
EACH
TEMPERATURE
CHEESE
CREAM
CREAM
VANILLA
PURE
TABLESPOON
EGGS
BUTTERMILK
COOLED
,
MELTED
BUTTER
)
½
;
POUND
STICKS
WATER
BOILING
ESPRESSO
TABLESPOON
COCOA
UNSWEETENED
,
CHOPPED
CHOCOLATE
BITTERSWEET
SUGAR
BROWN
SUGAR
GRANULATED
SALT
TABLE
TEASPOON
BAKING
TEASPOON
SODA
BAKING
TEASPOON
FLOUR
PURPOSE
,
UNBLEACHED
PANS
THE
PREPARE
Cream
this
Frost
DEEP
ROOM
2
EXTRACT
1
¾
,
SUGAR
2
CUPS
UNSALTED
(¾
1½
CUPS
INTO
CUT
PACKAGE
(
ROOM
28
OUNCES
EXTRACT
½
3
LARGE
¾
CUP
AND
UNSALTED
(2
1
CUP
1
CUP
POWDER
½
POWDER
¾
CUPS
5
OUNCES
¾
LIGHT
CUP
¾
CUP
½
POWDER
½
¾
-
ALL
2
CUPS
TO
BUTTER
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