doberge cajun layer cake

August 19th, 2008

You may not believe it is possible to lose weight while on a eating plan which includes doberge cajun layer cake but it is possible. It is fundamental to not eat doberge cajun layer cake or other high calorie desserts every day but in moderation.

For example, I allow myself moderately high calorie food one meal per week. I eat a low calorie diet 6 days a week, say 1500 to 1800 calories each day, and then 1 day, I eat what I please - without going overboard of course.

I have been eating like this for the last 4 weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise habits or taken any vitamins or diet aids. I have just been aware of what I eat most days of the week and then eat whatever I feel like one day of the week.

I also find it is helpful if you have some support when dieting and for that I signed up with the Biggest Loser club. They have lots of tools to enable you to monitor your progress and reach your goals.

Join the Biggest Loser

Doberge Cajun Layer Cake

Posted by Rudy2 at recipegoldmine.com 10/7/2001 7:10 am

The cake
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
10 teaspoons butter
1 1/2 cups granulated sugar
3 eggs, separated, whites beaten until stiff
1 cup buttermilk
2 squares unsweetened chocolate, melted
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Preheat oven to 300 degrees F. Grease and flour two 9-inch round cake pans.

Separate the eggs and beat the whites till stiff.

Sift the flour, baking soda, and salt together. Cream the butter and sugar in another bowl. Add egg yolks. Alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, and vanilla and almond extracts. Bake for 45 minutes or until done. After the cake cools, split each layer in half to make 4 thin layers.

The filling
2 1/2 cups evaporated milk
2 squares semi-sweet chocolate
1 1/4 cups granulated sugar
5 tablespoons flour
4 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Melt the chocolate in a double boiler with the milk. Add the sugar and flour, and stir over medium until thick. Add 4 egg yolks all at once and stir rapidly. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.

The frosting
1 1/4 cups granulated sugar
1 cup evaporated milk
2 squares unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla extract

Boil the sugar and milk together, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and drop in chocolate. Add the butter and vanilla and return to medium low heat, cooking 1 or 2 minutes. Cool in refrigerator. Beat thoroughly and then spread over the top and sides of the cake.

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