Title: Black Magic Tiramisu Cake > Ruth's Pt 1
Categories: Cake Blank
Yield: 1 Servings

		BLACK MAGIC CAKE
2	c	Sugar
1 3/4	c	All-purpose flour
3/4	c	Hershey's Cocoa
		[Dutch-process cocoa is fine
		Too]
2	ts	Baking soda
1	ts	Baking powder
1	ts	Salt
2		Eggs
1	c	Buttermilk or sour milk*
1	c	Strong black coffee or
2	ts	Powdered instant coffee
		Plus
1	c	Boiling water
1/2	c	Vegetable oil
1	ts	Vanilla extract
		FOR THE SYRUP:
125	g	[4oz.] Sugar
2		Level TB Instant coffee
		Granules
300	ml	(10fl oz) water
3	tb	Triple Sec [orange extract
		If you have to]
		Cream Custard Filling:
1 3/4	c	Sugar
3/4	c	Flour
1	ts	Salt
4		Eggs
4	c	Milk (or cream)
2	ts	Vanilla
		FOR THE TOPPING:
250	g	(8oz) Marscapone cheese (or
175	g	(6oz) cream cheese blended
		With
60	g	(2 oz) plain yogurt and
		Sugar to sweeten)
150	ml	(5fl oz) Double Cream [heavy
		Cream for the Americans]
1		Level TB Icing sugar [10x
		Confectioner's]
2	tb	Brandy
2		Level tsp Cocoa powder, for
		Dusting

Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of electric mixer 2 minutes (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

[Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.]

FOR THE SYRUP:

Measure the sugar and coffee into a jug and pour in about 150ml (5 fl oz) boiling water to dissolve the sugar and coffee, then top up with cold water to make 300ml (10fl oz). Stir in the triple sec.

Place the warm cake [bottom layer] on a serving plate, prick it all over with a skewer, then pour the warm syrup over, half at a time,and let soak for at least two hours. One to two days is better. The upper layer gets the same treatment in a waxed paper-lined tin, if you're using an upper layer.

Make the filling, if you're using it, and spread it on the first layer.

If using two layers, just before making topping, carefully dump top layer onto bottom layer. If it breaks, no problem; tiramisu is supposed to be in chunks anyway. From: Ruth Hanschka Date: 08 Sep 97 National Cooking Echo Ä

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