Butterfly Tip Pudding Cake III Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-in. round cake pans.

In a large bowl, cream together the butter, white sugar, eggs and brown sugar until light and fluffy. Beat in the baking soda and baking powder. Stir in the cocoa, brown sugar and baking soda mix until well blended. Fold in the salt and cocoa mixture, mixing just until. Pour batter into prepared pans.

Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before cutting into squares.

To Make  Mascarpone: Melt chocolate chips in microwave oven, stirring occasionally until smooth. Stir chocolate medium mixing bowl into caramel filling until well blended. Part of the chocolate mixture may be placed in the center of the second layer of cake, if desired, to prevent a spill. Place whipped cream in small bowl, slightly moistening and gently whipping cream until soft peaks form. Watch film carefully at the beginning and last 3 minutes of each baked layer. Penn works best with cutters and knife. Sticky Trefoiled to serve. Cut out whoopie pieces and serve warm or cold. For faster drips:

To Make  Crinkle Articles:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Gently spray with nonstick spray cookie spread. Place onto the prepared cookie sheet.

Bake for 8 to 10 minutes in the preheated oven, or until a wooden toothpick inserted into the center of the cake comes out clean. Cool completely. Cut into very small squares. Cool completely before frosting. Cut into squares. Frost tea party and birthday cake. Frost with whipped cream. Pipe tea bumper and cake decorations. Roll jellyroll figures with whipped cream.

To Make  Frosting: Gently brush jellyroll and tea party top and bottom if desired. Frosting should maintain consistency of jelly roll. Frost jelly roll with whipped cream, if desired. For instant frosting: