Chocolate Pinwheel Cake Tasty Recipes

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Chocolate Pinwheel Cake

"This cake has chunks of dark chocolate in a pinwheel shape after baking. Frosting is not necessary - it has a rich fluffy chocolate filling. The best! From my mom's mom."

Ingredients :

• 4 (1 ounce) squares unsweetened chocolate
• 1 3/4 cups sifted cake flour
• 1 1/2 cups white sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 1/4 cups evaporated milk
• 2 eggs
• 1/2 cup shortening
• 1 (1 ounce) square unsweetened chocolate
• 2/3 cup shortening
• 1/2 cup white sugar
• 1/4 cup evaporated milk
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon water

Instructions :

Prep :	Cook : 12M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C). Line two 9 inch pans with parchment paper. Cut 9 inch circles, so bottoms will be smooth. Springform pans are preferred.
• Melt 2 squares chocolate in saucepan over low heat. Set aside.
• In a medium bowl, sift together cake flour, 1 1/2 cup sugar, baking powder, 1 teaspoon salt and soda.
• In a large bowl, with electric mixer, blend 1/2 cup shortening, 1 1/4 cup evaporated milk and 1 teaspoon vanilla. Add flour mixture and beat with mixer 2 minutes at medium speed.
• Add 2 eggs and mix until eggs are just blended. Add the melted 2 squares of chocolate (drizzle in while blending). Beat 1 minute at medium speed. Divide batter into two 9 inch pans.
• Melt remaining 2 squares of unsweetened chocolate. Drizzle melted chocolate in ring shape onto batter, about 1 to 2 inches from edge. Using a butter knife or thin spatula, swirl chocolate into pinwheel pattern with a large circular motion. Don't swirl too much as you want chunks to remain. Press knife or spatula all the way to bottom of pan as you swirl.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool completely.
• To make the filling: Melt 1 square of chocolate. In a large bowl, combine 2/3 cup shortening, 1/3 cup sugar, 1/4 cup evaporated milk 1/4 teaspoon salt, 1 teaspoon vanilla and water. Add melted chocolate and beat on high speed for 10 minutes.
• Using a long serrated knife, divide each cooled cake into 2 layers. Spread filling between layers. Use prettiest pinwheel layer as top layer.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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