*  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.