Chocolate Pinwheel Cake Popular Recipes

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Chocolate Pinwheel Cake

"This cake has chunks of dark chocolate in a pinwheel shape after baking. Frosting isn't essential - it has a rich fluffy chocolate filling. The nice! From my mother's mom."

Ingredients :

4 (1 ounce) squares unsweetened chocolate
1 three/four cups sifted cake flour
1 half of cups white sugar
2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1 1/four cups evaporated milk
2 eggs
1/2 cup shortening
1 (1 ounce) square unsweetened chocolate
2/three cup shortening
half cup white sugar
1/4 cup evaporated milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon water

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 degrees F (175 stages C). Line 9 inch pans with parchment paper. Cut nine inch circles, so bottoms can be clean. Springform pans are preferred.
Melt 2 squares chocolate in saucepan over low warmness. Set apart.
In a medium bowl, sift collectively cake flour, 1 1/2 cup sugar, baking powder, 1 teaspoon salt and soda.
In a huge bowl, with electric mixer, mixture 1/2 cup shortening, 1 1/4 cup evaporated milk and 1 teaspoon vanilla. Add flour aggregate and beat with mixer 2 mins at medium speed.
Add 2 eggs and blend until eggs are simply combined. Add the melted 2 squares of chocolate (drizzle in while mixing). Beat 1 minute at medium velocity. Divide batter into nine inch pans.
Melt ultimate 2 squares of unsweetened chocolate. Drizzle melted chocolate in ring form onto batter, approximately 1 to 2 inches from aspect. Using a butter knife or skinny spatula, swirl chocolate into pinwheel pattern with a big round movement. Don't swirl too much as you want chunks to stay. Press knife or spatula all the manner to bottom of pan as you swirl.
Bake at 350 stages F (one hundred seventy five ranges C) for 30 to 35 minutes, or until a toothpick inserted into middle of cake comes out clean. Cool completely.
To make the filling: Melt 1 square of chocolate. In a big bowl, integrate 2/3 cup shortening, 1/3 cup sugar, 1/4 cup evaporated milk 1/four teaspoon salt, 1 teaspoon vanilla and water. Add melted chocolate and beat on excessive pace for 10 minutes.
Using an extended serrated knife, divide each cooled cake into 2 layers. Spread filling among layers. Use prettiest pinwheel layer as pinnacle layer.

Notes :

Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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