Harry's bar cake

Yield: 12 servings

Measure Ingredient
2 \N Nine-inch round prepared yellow cakes
1 cup Madeira wine
3 cups Basic pastry cream
1 cup Whipped cream
3 cups Basic Italian buttercream

Slice each cake in half. Brush the top of each cake with the Madeira. Place one layer of the cake on a serving platter. Spread 1 cup of pastry cream evenly over the cake. Place the second layer on top of the pastry cream.

Spread 1 cup of pastry cream evenly over the cake. Place the third cake on top of the pastry cream. Spread the cake with the remaining 1 cup of pastry cream. Place the fourth layer of cake on top of the pastry cream.

Refrigerate for 2 hours. Ice the entire cake with the buttercream.

Refrigerate for 2 hours. Slice and serve. This recipe yields 12 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B78)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

02-09-1999

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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