Chocolate triple layer cake #2

Yield: 16 Servings

Measure Ingredient
½ pack (11.5-oz) Nestle Toll House milk chocolate morsels
2¼ cup All-purpose flour; divided
1 teaspoon Baking powder
1 teaspoon Baking soda
⅛ teaspoon Salt
6 tablespoons Butter; softened
1¼ cup Sugar
2 Eggs
1 teaspoon Vanilla extract
1⅓ cup Buttermilk
½ cup Chopped toasted hazelnuts
⅓ cup Chopped candied cherries
1 cup Heavy cream; whipped
Creamy milk chocolate hazelnut frosting (see recipe)

Preheat oven to 350 degrees. Grease and flour three 8-inch round baking pans. Melt over hot (not boiling) water, Nestle Toll House milk chocolate morsels; stir until smooth. Set aside. In small bowl, combine 1-¾ cups flour, baking powder, baking soda and salt; set aside. In large bowl, combine butter, sugar, eggs and vanilla extract; beat until creamy.

Gradually add flour mixture alternately with buttermilk. Place 1-⅔ cups batter into small bowl. Stir in hazelnuts and cherries. Pour into 1 prepared pan. Stir remaining ½ cup flour into plain batter; mix well.

Stir in melted morsels. Pour batter into remaining 2 prepared pans. Bake at 350 degrees for 30-35 minutes. Cool 15 minutes; remove from pans. Cool completely on wire racks. Spread ½ whipped cream on one chocolate layer; top with nut/cherry layer. Spread with remaining cream; top with second chocolate layer. Frost with Creamy Milk Chocolate Hazelnut Frosting. Chill before serving. Makes one 3-layer cake.

From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .

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