CHOCOLATE BUTTERSCOTCH CAKE

3 oz dark chocolate, coarsely chopped
1/3 cup butter, cut up
2 large eggs
1 1/2cups superfine sugar
1/2 cup butterscotch schnapps
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 oz semisweet chocolate chips
2 oz butterscotch chips

FROSTING
1 cup heavy cream
10 01 semisweet chocolate chips
2 tablespoons amaretto
2 tablespoons slivered almonds

Preheat the oven to 350°F. . Butter and flour two 9-inch round cake pans .. 
Melt the chocolate and butter in a double boiler over barely simmering 
water. Set aside to cool. . Beat the eggs in a large bowl with an electric 
mixer at high speed until pale in color. Gradually beat in the superfine 
sugar until pale and thick. Use a large rubber spatula to fold in the cooled 
chocolate mixture .. Stir in ll, cup schnapps, vanilla, and almond extract . 
Sift the flour, baking powder, and salt into a large bowl. Gradually add the 
dry ingredients to the chocolate mixture .. Use a large rubber spatula to 
fold in the chocolate and butterscotch chips .. Spoon half the batter into 
each of the prepared pans .. Bake for 20-25 minutes, or until a toothpick 
inserted into the center comes out clean. Cool the cakes in the pans for 10 
minutes. Iurn out onto rack" to cool completely .. Frosting: Bring the cream 
to a boil in a medium saucepan. Remove from the heat Stir in the chocolate 
chips. Cover and let stand 10 minutes .. Stir in the amaretto until smooth. 
Place a cake on a serving plate. Drizzle with the remaining schnapps. . 
Spread 1/3 of the frosting over the layer. Top with the remaining cake. 
Spread the remaining frosting over the cake. . Decorate with the slivered 
almonds.
Makes one 9-inch layer cake Prep: 20 mill. . Cooking: 20-25 mill. . Level: 1 
. Keeps. 3 days


Reader's Digest Cakes 


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