This recipe is from the Junior Auxiliary of Vicksburg, Mississippi. Serves 24.
Ingredients
CakeDirectionsWhite Chocolate Sauce
- BUTTER RECIPE CAKE MIX
- EGG YOLKS, 6
- SUGAR, 1-1/4 cups
- CREAM CHEESE, two 8-ounce packages
- HEAVY CREAM, 1 pint, whipped
- KAHLUA, 3 ounces
- ESPRESSO OR STRONG-BREWED COFFEE, 1/2 cup
- COCOA
- CONFECTIONERS' SUGAR
Dark Chocolate Sauce
- WHITE CHOCOLATE, 4 ounces
- HEAVY CREAM, 3/4 cup
- HALF AND HALF, 1 cup
- SUGAR, 1/2 cup
- COCOA, 1/4 cup
- BUTTER, 3 tablespoons
- VANILLA EXTRACT, 1 teaspoon
CakeWhite Chocolate Sauce
- Prepare cake mix according to package directions and bake in 2 round layers.
- When cake has cooled, slice each layer to make four layers.
- Place waxed paper between layers and refrigerate until ready to assemble cake.
- Beat together egg yolks and sugar in top of double boiler until smooth and lemon colored.
- Bring water to a boil, reduce heat to low, and cook 10 minutes, stirring constantly.
- Remove mixture from heat.
- Stir in cream cheese, beating well.
- Let cool to room temperature.
- Fold cream cheese mixture into whipped cream.
- Refrigerate for 1 hour.
- Combine Kahlua and espresso.
- To assemble cake, place first layer on cake plate and brush with Kahlua mixture.
- Spread cream cheese mixture until barely spills over the edge.
- Repeat with remaining cake layers, finishing with cream cheese mixture.
- Dust top of cake with cocoa and confectioners' sugar.
- Serve with White Chocolate Sauce and Dark Chocolate Sauce swirled together on plate.
Dark Chocolate Sauce
- Melt white chocolate.
- Heat cream to boiling point.
- Whisk cream into melted chocolate until smooth.
- Refrigerate until ready to use.
- Combine half and half, sugar, cocoa, and butter in a heavy, small saucepan.
- Whisk over low heat until sugar dissolves and butter melts.
- Increase heat to medium and whisk until sauce just begins to simmer.
- Remove from heat.
- Stir in vanilla.
- Cool before serving.
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