marygott wrote:
Emilie gave me this oil-based Tuxedo Cake recipe and I think it is one of the best I have ever made. I always made the Old Fashioned Layer Cake before BUT this is easier and really fantastic. It makes a gigantic cake though. I served 16, then 8 small pieces the next day and there was still some left. I think, when I make it again, I will only use 1 layer, split and filled, and freeze the rest. People loved it but there was a lot left on the plates because it was too much food.
http://thebakingpan.com/recipes/cakes/t ... oaDRI3aiGNMary
I'm so glad you've liked that recipe, Mary. No matter how many chocolate layer cake recipes I try, I always go back to that one. And you're right -- it makes 3 big layers. I always only use one or two and then put the other(s) in the freezer. In fact I've got 4 layers in there now as I made a double recipe a while back and only used 2 layers at the time. Now I've got those to use when I make cakes as client gifts soon.
And FWIW, I've found this recipe to be the easiest and most requested chocolate bundt cake I've ever made. It comes together incredibly fast and the best thing about it is that it gets better the longer it sits. In fact I'm really wishing right now I had a slice to perk up my morning
http://leitesculinaria.com/78146/recipes-chocolate-sour-cream-bundt-cake.html