*  Exported from  MasterCook II  *
 
                               Blackout Cake
 
 Recipe By     : 365 Great Chocolate Desserts - ISBN 0-06-016537-5
 Serving Size  : 12   Preparation Time :1:10
 Categories    : Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  Sticks 6 Oz   Butter -- softened
    3      C             Sugar
    3                    Eggs
    2      Tsp           Vanilla Extract
    4      Oz (1 Oz)     Unsweetened Chocolate Squares -- melted
    3      C             Flour (Use Cake Flour)
    3      Tsp           Baking Soda
      1/2  Tsp           Salt
      3/4  C             Buttermilk
    1 1/3  C             Boiling Water
                         Chocolate Ganache (See Recipe)
      3/4  C             Roasted Almonds (To 1 Cup) -- diced
 
 1. Preheat oven to 350°F. Grease two 9-inch round cake pans. Dust with 
 flour; tap out excess.
 
 2. In a large bowl, beat together butter and sugar with an electric mixer 
 on medium speed until light and fluffy, 1 to 2 mins. Add eggs and vanilla 
 and beat until well blended. Add chocolate and beat 1 to 2 mins.
 
 3.Mix together flour, baking soda, and salt. Add to chocolate mixture in 
 two additions alternately with buttermilk. Beat until well blended. With 
 mixer on low speed, add boiling water and beal until smooth (batter will 
 be thin). Pour batter into prepared pans.
 
 4. Bake 35 to 40 mins, or until a cake tester inserted in center comes out 
 clean. Let cool in pans 10 to 15 mins, then unmold onto racks and let cool 
 completely. 
 
 5. Cover a cake layer with a little more than one third of Chocolate 
 Ganache. Set second layer on top. Frost top and sides with remaining 
 ganache. Press almonds into side of cake. Refrigerate cake 3 to 4 hours, 
 or until ganache is firm, before serving. 
 
 
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 NOTES : To make this especially, festive, garnish the cake with piped 
        whipped cream and shaved chocolate. 
        NOTE: If using all-purpose flour use 1 cup less 2 TBS for every 
        cup called for in recipe.

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