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| St. Patrick's Day table |
1 frozen loaf size pound cake
4 oz. semisweet chocolate
½ c. butter
½ c. unsifted powdered sugar
2 egg yolks
1 t. vanilla
1/3 c. sugar
½ c. whipping cream (optional)
Melt chocolate in top of double boiler over hot water. Let cool. Cream butter until light. Gradually beat in powdered sugar. Add egg yolks one at a time and beat until smooth. Beat in vanilla and chocolate. While cake is still slightly frozen, slice the top crust layer off (discard or eat it). Slice cake in 6-7 very thin horizontal layers. Set aside top layer for caramel topping. Spread chocolate frosting between remaining layers, reserving about ½ cup for coating the sides of cake. Heat granulated sugar in a small pan until it melts and turns amber colored. Place reserved top on sheet of foil. … (note: there must be another card with the rest of the instructions on it, but I haven’t found it yet.)
Recipe from Ann Goldoftas.
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