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Husband-Catcher Cake (D)
Source: "Let Us Eat Cake: Adventures in Food and Friendship," by Sharon Boorstin
Yield: 1 2-layer cake

2 sticks butter, softened
1 box brown sugar
3 extra-large eggs or 4 large eggs
3 squares unsweetened chocolate, melted
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2-1/4 cups sifted all-purpose flour
1 cup buttermilk

6 ounces apricot or raspberry preserves, or orange marmalade
1/8 cup fruit-based liqueur to match the above (i.e. apricot Brandy, raspberry eau de vie, or orange liqueur)

3-1/2 tablespoons light corn syrup
1/2 stick butter
2 tablespoons water
1 tablespoon brandy, coffee liqueur, orange liqueur, or vanilla extract
1 cup semisweet chocolate chips

Make Cake:
Cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, and the chocolate and the vanilla. Mix well.

Preheat the oven to 350°F.

Add the baking soda and salt to the flour and mix. To the chocolate mixture, alternate adding the flour mixture and the buttermilk, a little of each at a time, beginning and ending the process with the dry ingredients. Do not overmix.

Pour the batter into 2 greased and floured or non-stick round cake pans, and bake for 30 to 35 minutes, or until a toothpick inserted into the middle of each cake comes out clean. Cool the cakes on a wire rack.

Make Filling:
In a small sauce pan, over boiling water, mix the filling ingredients well. Cool. Invert one cooled cake layer onto a serving plate, then spread on the cooled filling. Carefully top with other layer. Cover gently but tightly with plastic wrap covered by aluminum foil and refrigerate overnight. Bring the cake to room temperature before icing.

Make Frosting:
In a medium saucepan, mix the corn syrup, butter, water, and liqueur or vanilla, and bring to a boil. Stir in the chocolate chips. Let cool and stir until the frosting is the consistency of whipping cream. Frost top and sides of the cake.

Poster's Notes:
Friday I interviewed restaurant critic and writer Sharon Boorstein about her new book, "Let Us Eat Cake." The book is a wonderful memoir about friendship and food. I've never read a book that made me say "me too!" more. It is filled with wonderful remembrances about growing up in the 50's and 60's, coming of age on the cusp of the sexual revolution and wonderful stories from the women in her life - her mother, grandmothers, aunts and friends and how food ties them all together.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A