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- Ingredients :
° 1 bag 270 g CHIPITS Milk Chocolate Chips, divided
° ½ cup 125 ml water 1 cup
° 250 ml butter, softened 1 ½ cups
° 375 ml sugar
° 4 eggs
° 1 C. 5 ml vanilla extract
° 2 ½ cups 625 ml Robin Hood®️ First Choice Cake & Pastry Flour
° ¼ cup 50 ml cocoa powder
° 1 ½ tsp. 7 ml baking soda
° ½ tsp. 2 ml salt 1 cup 250 ml sour cream Topping
° 1 can 354 ml Carnation®️ Regular, 2% or Fat Free Evaporated Milk
° 1 ½ cups375 ml sugar
° ¾ cup 175 ml butter
° 4 egg yolks, lightly beaten
° ¼ tsp. 1 ml salt
° 2 cups 500 ml walnuts or pecans, chopped and toasted
° 1 C. 5 ml vanilla-extract
- Methods : 1: Preheat oven 350 ° F (180 ° C). Greaseed 3 8-inch (20 cm) around-cake pans.
2: Dough: Place 1 cup (250 mL) milk chocolate chips and water in a medium saucepan. Dissolve chocolate on heat, stir frequently. Permit cool.
3: Whisk butter with sugar to mixed . Adding eggs, 1 at a time, beating well after every addition. Add the vanilla and the melted chocolate mixture.
4: Sift flour with cocoa, baking soda and salt in a large bowl.
5: Add the flour mixture and sour cream in three additions, starting and ending with the flour mixture. Beat only until everything is combined. Stir in the rest of the chocolate chips.
6: Divide the dough evenly among the prepared molds. Baking for 30 to 35 min Leave the cakes in the pans on a wire rack for 15 minutes. Unmold and let cool completely.
7: Filling: Combine milk, sugar, butter, egg yolks and salt in a medium saucepan. Cook over medium heat, stirring constantly, until mixture boils and thickens, about 15 to 18 minutes. Remove from fire. Stirring in chopped toast walnuts & vanilla. Let the mixture cool until it spreads easily (30 to 60 minutes).
8: Assembly: If the cakes are puffed, slice the tops so that they are even. Place a cake on a plate. Spreading filling among layers & on the cake.
Enjoy !
