HOW TALL IS A 3 LAYER 8 INCH CAKE RECIPES
BAKERY THREE LAYER CAKE RECIPE - FOOD.COM
This cake taste just like the ones at your bakery, it is so moist! Frost it with you favorite butter cream frosting. For this use 1/2-cup each butter, oil and shortening only no changes please! See my recipe#78579 for greasing pans
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 3 layer cakes
Number Of Ingredients 11
Steps:
- Set oven to 325 degrees.
- Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper).
- In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps.
- In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain).
- Add in egg yolks, almond extract and vanilla; beat until well combined.
- Add in the buttermilk mixture alternately with the flour into the creamed mixture.
- In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form.
- Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain.
- Divide the batter between the three pans.
- Bake for 25-30 minutes or until cakes test done.
- Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting.
Nutrition Facts : Calories 1844.8, FatContent 108.2, SaturatedFatContent 35.2, CholesterolContent 336.3, SodiumContent 808, CarbohydrateContent 202.3, FiberContent 2.2, SugarContent 138.2, ProteinContent 19.7
TRADITIONAL 8 LAYER DOBERGE CAKE RECIPE - FOOD.COM
This came to me second hand, but I'm told it is the original recipe from "Let's Bake with Beulah Ledner", compiled by the daughter of the "Doberge Queen of New Orleans" after her death. And in case you are interested, the Louisianna pronunciation of "Doberge" is "Dough-bosh"... This is an impressive cake....and does require an impressive effort!! All ingredients should be at room temperature before you begin. The prep and cook time are estimates (edited after Syd's review so hopefully pretty close) and do not include cooling/chillilng time. Good Luck!
Total Time 1 hours 50 minutes
Prep Time 25 minutes
Cook Time 1 hours 25 minutes
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 30
Steps:
- To prepare the Torte: Cream butter, sugar and salt until smooth. Add egg yolks, one at a time, and blend until smooth. Add sifted dry ingredients alternately with milk. Beat until blended. Add vanilla and lemon juice. With a spatula, fold in stiffly beaten egg whites. Grease 9-inch cake pans. Pour ¾ cup batter into each pan, spreading evenly over bottom. Bake in preheated 375-degree oven for 12 to 15 minutes. Repeat process until batter is completely used, to make eight thin layers.
- To prepare the Chocolate Custard: Stir all dry ingredients together in a saucepan, then add the remaining ingredients. Cook over medium heat until thick, stirring constantly. Remove from fire to cool.
- To prepare the Chocolate Butter Cream Icing: Cream sugar and oleo, then add cocoa, then the melted chocolate and vanilla. If too thick, add a little hot water, very slowly, until the consistency is right.
- To prepare the Chocolate Icing: Combine all ingredients in a saucepan and let it come slowly to a boil, then boil about 10 minutes until it thickens. Beat until thick enough to spread.
- To Finish: When cool, put torte layers together with chocolate custard filling and spread chocolate butter cream icing on top and sides. Chill. Then ice with the Chocolate Icing.
Nutrition Facts : Calories 1520.3, FatContent 47.5, SaturatedFatContent 27.5, CholesterolContent 297, SodiumContent 735.8, CarbohydrateContent 259.3, FiberContent 4, SugarContent 189.3, ProteinContent 20
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