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Monday, October 8, 2012

October, Breast Cancer Awareness Month




Hello, friends:

Women in the United States have a 1 in 8 lifetime risk of getting breast cancer.  This means that for every eight women in the U.S., who live to be 85, one will be diagnosed with breast cancer during her lifetime.  This is not an only women disease, it occurs in men too, but not as common.
Getting regular screening tests is the best way to lower risk of dying from this disease.  The earlier it is found, the more treatable it is.  For more information visit Susan G. Komen.
I will never forget a lovely young girl, I met years ago, who at 21 years old,  had a bilateral mastectomy.  Unfortunately, none of us are exempt from this awful disease, so let's go and  get screened, shall we?

This delicious Chocolate Truffle Cake seems a  lot of work, but really isn't, well maybe it is!  You don't even need your electric mixer.  One less mess to clean!




                                                       Chocolate Truffle Cake



Ingredients:                                                    Yield: 16 Servings

2 (8-ounce) packages unsweetened chocolate squares  (I used Baker's)  a total of 16 (1ounce) squares

2 3/4 sticks unsalted butter, room temperature

3 large eggs

2 teaspoons vanilla extract

2 2/3 cups flour

2 cups sugar

1 1/4 teaspoon baking soda

1/2 teaspoon salt

2 1/2 cups confectioners' sugar

3/4 cup heavy cream

8 1ounce squares semisweet chocolate

Instructions:

Grease three 9 inch pans with vegetable spray.  Preheat oven to 325 degrees.

Note:  I always spray pans, place parchment or wax paper on bottom, and spray again.  This way, you will have no problem when inverting cake from pans.

In medium saucepan over low heat, heat 12 squares semisweet chocolate, butter, and 2 1/2 cups water, stirring frequently with wooden spoon, until melted and smooth.  Let cool slightly.

In large bowl, whisk eggs, and vanilla.  Gradually beat in warm chocolate mixture.
To chocolate mixture, add flour, sugar, baking soda, and salt.  Continue to whisk until batter is smooth and well blended.

Pour batter into cake pans and bake for 30 minutes, or until inserter comes out clean.  Cool on wire racks for 10 minutes.  Remove from pans and let cool completely on wire racks.

Prepare truffle mixture by heating remaining 4 unsweetened chocolate squares over low heat.  Stir frequently until melted.  Cool slightly.  With spoon, add confectioners' sugar, remaining 6 tablespoons butter and 1/4 cup heavy cream.  Stir until well blended.

Prepare glaze by heating 8 semisweet chocolate squares over low heat, add remaining 1/2 cup heavy cream, stirring frequently until melted, smooth and slightly thickened.

To assemble cake:  With metal spatula, spread 1 cake layer with 1/2  cup truffle mixture.  Top with second cake layer, pressing down gently.  Spread with another 1/2 cup truffle mixture; top with third cake layer.

Over assembled cake, pour prepared glaze to completely cover top and sides of cake.

This wonderful cake is courtesy of Good Housekeeping.

Enjoy








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