Friday, February 15, 2013

Tennessee Canasta Cake

Cream filling:
2 1/2 tablespoons flour
1/2 cup milk
1/2 cup shortening
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate icing:
1/2 cup (1 stick) butter
3 tablespoons unsweetened cocoa
6 tablespoons cola
1 cup chopped pecans
12 ounces (3/4 box) confectioners' sugar
To finish:
1 dark chocolate cake, baked (or sliced) in 4 layers
To make filling: Gradually stir milk into flour in small saucepan. Heat, stirring, over low flame until it forms a thick paste. Cool. Put shortening, sugar and salt in a small bowl. Add cooled paste. Beat at high speed until light and fluffy, 3 to 5 minutes. (The more you beat it, the fluffier it gets.) Beat in vanilla.
To make icing: Combine butter, cocoa and cola. Heat to boiling and pour over powdered sugar and pecans. Mix.
To assemble: Spread pastry cream between cake layers. Frost top and sides with icing. Makes 16 servings.

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