Use and Care Manual

61
T U R N U P T H E F U N R E C I P E S
Decadent Desserts
T U R N U P T H E F U N R E C I P E S
Triple Layer
Chocolate Cake
Makes 12 servings
2 cups sugar
1 ¾ cups flour
¾ cup unsweetened
cocoa powder
1 ½ tsp. baking soda
1 ½ tsp. baking powder
1 tsp. salt
1 cup milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
2 eggs
1. Preheat oven to 350° and grease three 9-inch cake pans with butter, margarine
or pan spray.
2. Place all ingredients except for the eggs into the Torpedo™ and lock lid into
place. PULSE several times to blend thoroughly.
3. Add eggs and PULSE 3-5 times, being careful not to over blend.
4. Separate batter evenly between the three prepared pans and bake for 12-15 min.,
or until a toothpick inserted in the center comes out clean.
5. Allow to cool and remove from the pans. Frost in layers with Chocolate
Buttercream Icing (see recipe below).
Chocolate Buttercream Icing
Yields 1 ½ cups icing
½ cup butter flavored shortening
½ cup butter, softened
1 tsp. vanilla extract
5 cups sifted confectioner’s sugar
2 tbsp. milk
2 tbsp. hot water
1 tbsp. unsweetened cocoa powder
1. Place all ingredients into the Torpedo™ and lock lid into place. Press AUTO and
allow the Torpedo™ to run until the cycle is complete and the frosting is smooth.
2. Transfer to a refrigerator safe container and allow to chill for 30 min. before use.