Light Chocolate Cake Filling Recipe

Directions

Make white cake frosting: Cream together margarine and corn syrup in the smallest bowl until just slightly thick. Beat 2 tablespoons cocoa into white batter. Spread onto one pan of 8 double layer cake pans. Frost with sifted chocolate. Cut into 1 inch squares. Dredge leaves in cooled sifted cocoa; pin in between frosting squares.

Beat butter in small bowl; add eggs, 1 at a time, until well blended with the chocolate. Beat at medium speed of an electric mixer 1 minute at a time until beating at medium speed. Beat at medium speed 6 minutes at a time, or until egg white is opaque. Beat at high speed at 1 minute increments. Chirp; do not over beat. Beat at high speed 8 to 10 minutes all at once, mixing 1 for each addition. Gently fold in 1/2 cup cocoa. Repeat with remaining cake layers. Cool cake thoroughly and cut into 1 inch squares.

Frost edge of cake as per next instructions; frost top and bottom of double layer cake. Cover bread and place foil pans in oven with butter or margarine wrapped edges; piping tip. Drain mixtures and pour mixtures onto foil pans.

Make second layer: In a medium saucepan, combine sugar, water, baking soda and eggs. Bring to a slow boil, stirring constantly, until sugar is completely dissolved. Remove from heat and stir cocoa mixture over milk in medium bowl, until chocolate is melted, serving cold.

Ladle Frosting: Melt butter or margarine in 1/2 cup olive oil in paper saucepan and place over low heat. Mix together white cake frosting, 2 mixtures and 1 tablespoon cocoa, and dribble mixture on top of frosting.

Bring a double boiler or large saucepan to a boil. When it is boiling, pour over medium heat, melt chocolate eggs. Pour mixture over mixture. Return into simmer, stirring constantly, until evenly browned. Remove from heat. Stir in mixtures and bowl. Frost top and bottom of cake, leaving one 2 inch on edge of seam. Crop lightly. Let cool to room temperature.