Triple Chocolate Indulgence

Ingredients:

1. 1-2/3 cups all-purpose flour

2. 1-1/2 cups sugar

3. 1/2 cup unsweetened natural cocoa

4. 1-1/2 teaspoons baking powder

5. 2 eggs

6. 1/2 cup (1 stick) butter or margarine, softened

7. 1-1/2 cups buttermilk or sour milk (To sour milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/2 cups)

8. 2 teaspoons vanilla extract

9. 6 oz. SCHARFFEN BERGER 62% Cacao Semisweet Chocolate, coarsely chopped

10. Chocolate ice cream

11. Creamy Chocolate Filling (*Recipe follows)

12. Rich Chocolate Glaze (*Recipe follows)

13. Rich Chocolate Sauce (*Recipe follows)

Method: Heat oven to 350°F. Grease and flour two 9-inch round baking pans; line with wax paper. Stir together flour, sugar, cocoa and baking powder in large bowl; add eggs, butter, buttermilk or sour milk and vanilla. Beat on low speed of mixer 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into prepared pans. Evenly sprinkle chopped chocolate over batter in pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks (layers will be thin). Remove wax paper; cool completely. Prepare Creamy Chocolate Filling and Rich Chocolate Glaze. Place one cake layer on serving plate; spread with prepared filling. Top with second layer. Spread prepared glaze over top and sides. Refrigerate until glaze is set, about 1 hour. Prepare Rich Chocolate Sauce. Cut cake, cutting each slice with serrated knife that has been dipped in very warm water and then dried. Serve cake with ice cream and prepared sauce drizzled over cake and ice cream. Cover; refrigerate leftover cake.

Makes 12 servings.

Creamy Chocolate Filling: Combine 1/3 cup sugar and 3 tablespoons SCHARFFEN BERGER Unsweetened Natural Cocoa Powder in medium bowl. Add 3/4 cup cold whipping cream and 3/4 teaspoon vanilla extract. Beat until stiff. Makes about 1-1/2 cups filling.

Rich Chocolate Glaze: Combine 1/4 cup (1/2 stick) butter or margarine, 1/4 cup light corn syrup and 1 tablespoon water in small saucepan. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; stir in 4 oz. SCHARFFEN BERGER 62% Cacao Semisweet Chocolate (finely chopped) until melted. Cool to room temperature. Makes about 1 cup glaze.

Rich Chocolate Sauce: 1 cup sugar, 1/4 cup plus 2 tablespoons SCHARFFEN BERGER Unsweetened Natural Cocoa Powder, 2 tablespoons cornstarch, 2/3 cup evaporated milk, 2 tablespoons butter or margarine, 1 teaspoon vanilla extract. Stir together sugar, cocoa and cornstarch in small saucepan; gradually add evaporated milk and butter. Cook over low heat; stirring constantly, until mixture boils. Remove from heat, stir in vanilla. Serve warm or at room temperature. Makes about 1-1/2 cups sauce.