7/27/2019 Tuxedo Cake Recipe

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Photo by gailanng

Prep Tim e:1 hrs 30 m ins Total Tim e:2 hrs 5 mins Servings:6

Tuxedo Cake

By Peggy Lynn on February 03, 2006

About This Recipe

"This absolutely gorgeous cake was featured in Texas Co-op M agazine

and com es from the Texas Hill Country's favorite Bakery--Rather Sweet

Bakery and Cafe. It gives very detailed instructions, dont let the long list

stop you from trying this cake--it is so worth the effort--just

gorgeous!Hope you enjoy."

Ingredients

For The Cake

1/2 cup unsalted butter ( 2 sticks)

1 cup water

1/2 cup canola oil

2 cups sugar

1/2 cup high-quality unsweetened cocoa pow der

2 cups all-purpose flour

2 large eggs

1/2 cup butterm ilk

1/2 tablespoon baking soda

1/4 teaspoon salt

1/2 tablespoon vanilla extract

For The W hipped Cream Frosting

2 cups chilled heavy w hipping cream

5/8 cup powdered sugar

For The Chocolate Glaze

2 ounces high-quality bittersw eet chocolate, chopped into sm all pieces

1/4 cup heavy whipping cream

1/8 cup lyle's golden syrup ( *this is im ported from britain if you can't find it you can substitute light

corn syrup)

1 teaspoon vanilla extract

DirectionsTo m ake the cake: For a three-layer cake, place one baking rack one-third from the bottom of the

oven and the second two-thirds from the bottom .

1.

Preheat the oven to 350.2.

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Page 2 of 3Tuxedo Cake (cont.)

Directions

Line the bottom of three 9-inch or two 10-inch pans w ith parchm ent paper rounds, grease with

butter, and dust with flour (O r spray w ith Baker's Joy).

3.

Com bine the butter, water and canola oil in a m edium saucepan set over m edium heat.4.

In a large bowl, stir together the sugar, cocoa and flour.5.

Pour the butter m ixture into the sugar m ixture and whisk until sm ooth.6.

W hisk in the eggs, one at a tim e, then w hisk in the butterm ilk.7.

W hisk in the baking soda, salt and vanilla all at once.8.

Transfer the batter to the prepared pans.9.

For a three-layer cake, stagger the cake layers on the oven racks so that no layer is directly over

another.

10.

Set two layers on one rack and the third on the other.11.

For a 2-layer cake, stagger the layers on the m iddle rack w ith one placed m ore toward the front

of the oven and one tow ard the back.

12.

Bake for 35-40 m inutes, or until a toothpick inserted in the m iddle com es out clean.13.

M onitor the layers carefully for doneness; each one m ay be done at different tim es.14.

Rem ove the cakes from the oven and cool on racks for about 15 m inutes before inverting onto

baking racks.

15.

Cool the cakes com pletely, at least two hours, before frosting.16.

To M ake Frosting: Using a m ixer fitted with a whisk attachm ent, whip the cream in a large bow l on

high speed until soft peaks form .

17.

Add the powdered sugar and whip until thoroughly com bined.18.

Place one cake layer on a plate and spread som e of the frosting over the top.19.

Top with the rem aining layers, thickly coating the top and sides of each with frosting.20.

Refrigerate the cake until the whipped cream frosting has stabilized, at least one hour.21.

To M ake The G laze: Place the chocolate in a m edium bowl.22.

Heat the cream in a sm all saucepan over m edium heat until it is very hot and just beginning to

steam .

23.

Pour the hot cream over the chocolate and stir until it has m elted com pletely.24.

Stir in the syrup and the vanilla.25.

Pour the glaze into a m edium pitcher or m easuring cup and let cool for ten m inutes.26.

Do not let the glaze sit longer because it will stiffen and becom e difficult to pour over the cake.27.

Slowly pour the glaze over the cake, ensuring that it covers the top of the cake entirely, but m ake

sure som e of the cream frosting shows through the drizzles on the sides. (If the glaze doesn't flow

easily over the edge of the cake,don't be afraid to add an extra tablespoon or two of the syrup).

28.

Refrigerate the cake until the glaze is set and the whipped cream frosting is firm , at least one

hour.

29.

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Page 3 of 3Tuxedo Cake (cont.)

Am ount Per Serving % Daily Value

Calories 1136.0

Calories from Fat 627 55%

Nutrition Facts

Serving Size: 1 (300 g)

Servings Per Recipe: 12

Am ount Per Serving % Daily Value

Total Fat 69.7g 107%

Saturated Fat 32.8g 164%

Cholesterol 225.7m g 75%

Sugars 82.2 g

Sodium 500.1m g 20%

Total Carbohydrate 124.3g 41%

Dietary Fiber 3.5g 14%

Sugars 82.2 g 329%

Protein 10.4g 20%

Directions

Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice.30.

The refrigerated cake will keep for about 2 days. **Please note that the cook tim e only reflects

the tim e needed to bake the batter. O ther tim e is spent on the frostings etc and there are lots of

periods w here the cake is resting or cooling.

31.

Private Note

No Notes

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Tuxedo Cake Recipe - Food.com - 154489 http://www.food.com/recipeprint.do?rid=154489&sc

31/05/2012