Easter -- Chocolate Carrot Cake

[Guest guest]

I usually make this without the Buttermilk Glaze -- still delicious!

 

 

* Exported from MasterCook *

 

Chocolate Carrot Cake

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Cakes & Frostings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CAKE:

1 1/2 cups oil

1 2/3 cups sugar

4 eggs

2 cups all-purpose flour

1/3 cup Ghiradelli Ground Chocolate and Cocoa

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

3 cups shredded carrots -- packed

3/4 cup chopped walnuts -- (optional)

BUTTERMILK GLAZE:

1 cup sugar

1/2 teaspoon baking soda

1/2 cup buttermilk

1 tablespoon corn syrup

1/2 cup butter or margarine

1 teaspoon vanilla extract

WHITE CHOCOLATE FROSTING: -- (make 2 batches for a

3-layer cake)

3 cups sifted confectioner's sugar

3 ounces cream cheese -- softened

3 tablespoons half and half

2 teaspoons vanilla extract

1/8 teaspoon salt

4 ounces sweet white chocolate

2 tablespoons butter

3/4 cup chopped walnuts -- (optional)

 

CAKE: Mix oil with sugar; add eggs one at a time, beating well after each

addition. Sift flour with ground chocolate, baking soda, cinnamon, and salt.

Add dry ingredients to creamed mixture. Mix in carrots and nuts.

 

Pour into 2 or 3 greased and floured 9-inch cake pans. Bake at 350°F for 30

minutes for 3 layers or 40-45 minutes for 2 layers. Spread Buttermilk Glaze

over layers and cool 30 minutes. Spread frosting on warm cake.

 

BUTTERMILK GLAZE: Combine ingredients except vanilla in large saucepan. Bring

to boil; cook 5 minutes, stirring occasionally. Remove from heat and stir in

vanilla. Brush on hot layers.

 

WHITE CHOCOLATE FROSTING: With mixer, blend sifted confectioner's sugar, cream

cheese, half and half, vanilla, and salt. Set aside. In double boiler over

1-inch of simmering water, melt white chocolate with butter. Add to creamed

mixture. Beat until smooth. Add nuts, if desired, and spread frosting on cake.

Alternatively, spread frosting on cake before adding nuts, and sprinkle nuts on

top of cake.

 

 

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Per Serving (excluding unknown items): 687 Calories; 40g Fat (51.4% calories

from fat); 8g Protein; 79g Carbohydrate; 3g Dietary Fiber; 73mg Cholesterol;

471mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Non-Fat Milk; 7 1/2 Fat; 4 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 2727 0 0 0 0 0 0 0 0 0 0 0 0 0 2788 0 0 0 0 5519

0 0