louisiana doberge torte (by sallye)

Name: LOUISIANA DOBERGE TORTE (BY SALLYE)
Cook time: 1 h
Cuisine: Cajun/Creole
Ingredients: ## WHIPPED BUTTER FROSTING:; 2 cup(s) scalded milk; 3/4 cup(s) granulated sugar; 1/2 pound(s) butter; 1/2 cup(s) flour; - flaked coconut & crushed almonds (optional); ## FUDGE FROSTING:; 4 tablespoon(s) butter (or 2 tbs butter & 2 tbs crisco); 1 tablespoon(s) light corn syrup; 2 ounce(s) chocolate (2 squares); 7 tablespoon(s) milk; 1-1/2 cup(s) gransulated sugar; 1/8 teaspoon(s) salt; 1 teaspoon(s) vanilla; ## TORTE:; 2 cup(s) sifted cake flour (measure after sifting); 1 teaspoon(s) soda; 3/4 teaspoon(s) salt; 1-3/4 cup(s) granulated sugar; 3/4 cup(s) boiling water; 4 ounce(s) chocolate (4 squares); 1/2 cup(s) buttermilk (best if fresh buttermilk); 1/2 cup(s) butter or crisco; 2 large eggs, unbeaten; 2 teaspoon(s) vanilla extract; 2 teaspoon(s) lemon or rum extract (optional); 2 - 11" x 15" baking pan with sides

(2 RATINGS)

63 Pinches

sallye bates

Austin, TX

Updated on Feb 9, 2013

This recipe is found in The Southern Cookbook published in 1968 under "Ella's Dobosh Torte". I have edited it a little to make it easier to follow, but otherwise it is exact. I have made this a couple of times for showers and it has always been a big hit. DON'T START MAKING THIS WHEN YOU HAVE A LIMITED TIME FRAME.

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prep time

cook time 1 Hr

method Bake

yield Yields 35-40 servings

Ingredients

WHIPPED BUTTER FROSTING:
2 cups scalded milk
3/4 cup granulated sugar
1/2 pound butter
1/2 cup flour
- flaked coconut & crushed almonds (optional)
FUDGE FROSTING:
4 tablespoons butter (or 2 tbs butter & 2 tbs crisco)
1 tablespoon light corn syrup
2 ounces chocolate (2 squares)
7 tablespoons milk
1-1/2 cup gransulated sugar
1/8 teaspoon salt
1 teaspoon vanilla
TORTE:
2 cups sifted cake flour (measure after sifting)
1 teaspoon soda
3/4 teaspoon salt
1-3/4 cup granulated sugar
3/4 cup boiling water
4 ounces chocolate (4 squares)
1/2 cup buttermilk (best if fresh buttermilk)
1/2 cup butter or crisco
2 large eggs, unbeaten
2 teaspoons vanilla extract
2 teaspoons lemon or rum extract (optional)
2 - 11" x 15" baking pan with sides

How To Make louisiana doberge torte (by sallye)

Step 1

IMPORTANT - MAKE IN THIS ORDER: First, make whipped butter filling and place in fridge Second, Make the fudge frosting and set aside to cool Last, Make the torte

Step 2

MAKE THE WHIPPED BUTTER FILLING: Scald the milk in top of double boiler. Mix flour and sugar together and slowly add to the milk Continue cooking, stirring continually, until mixture is thick and has lost its "floury" taste. Cool, very cool. The mixture should be very stiff and cold to the touch Pour into deep bowl of your electric mixer, add the cold butter and beat on high speed for approx. 20 minutes until mixture is fluffy. Place in fridge until time to fill the cake. Reserve the coconut & almonds for use when filling the cake.
Step 3

MAKE THE FUDGE FROSTING: In a heavy saucepan, combine all ingredients except vanilla. Place on direct low heat and cook until mixture comes to a rapid boil. BOIL ONE MINUTE ONLY Remove from heat and cool to lukewarm (105º), add vanilla Beat on medium high speed until the consistency is stiff enough for spreading Set aside
Step 4

MAKE THE TORTE: Preheat oven to 325º Grease and lightly dust with flour the two baking sheets (these will be your cake pans) Sift together the flour, soda, salt and sugar into a large mixing bowl Combine the chocolate and water in the top of double boiler. Cook slowly over hot water until chocolate is melted and mixture is thick, stirring constantly Remove from heat and add milk and set aside to cool Beat the butter in a large mixing bowl until creamy Add dry ingredients, chocolare mixture, eggs, vanilla and lemon or rum extracts. Stir until blended Beat vigorously on low speed for 2 minutes until batter is smooth and bubble free. Pour equal amounts into the 2 baking sheets and bake on middle rack of oven for 10 minutes: CAUTION: DO NOT OVERCOOK THE CAKES. Allow cakes to cool in pans. Divide each cake into 3 equal sections 5" x 11", making 6 separate layers.
Step 5

Place one layer of torte on rectangular serving dish Remove whipped butter filling from fridge Quickly spread the filling between the layers, sprinkling each layer with coconut and almonds before stacking Continue until all six layers are filled and stacked (do not put butter filling on top of last layer) Beat the lukewarm fudge frosting until it loses its gloss and can be spread easily. Spread on top and sides of torte.
Step 6

Quickly freeze the torte. Wrap in airtight plastic wrap after it is frozen To serve, cut with serrated knife while still frozen. Slice very thin to serve; should make 35 to 40 servings.
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