it doesnt have it anymore!! so we are going to attempt to brand it!\
thanks
Answers:
Olive Garden Chocolate Lasagna Recipe
Ready contained by: > 2 hrs
Difficulty: 5 (1=easiest :: hardest=5)
Ingredients:
***Cake***
6 cups cake flour
5 1/4 cups sugar
2 1/4 cups Hershey.'s Cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cup butter
12 large eggs
1 tablespoon vanilla extract
***Butter Cream***
2/3 cup river
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1 1/4 cup shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavor
Directions:
Cake: Heat oven to 350 F. Grease three 10-inch springform pan. In mixing bowl, stir together sifted cake flour, sugar, Hershey.'s Cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly. Pour around 5 cups of the cake batter into each prepared vessel. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out verbs. Cool for 10 minutes before you remove the cake from the tub. Cool completely on a wire rack.
Butter Cream: Combine marine and meringue powder; whip at soaring speed until peaks form. Add 4 cups of sugar, one cup at a time, battering after each adjunct at low speed. Alternately add shortening and remainder of sugar. Add saline and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting beside a little extra river. The thinned frosting is used as the filling between layer.
To Assemble: Place one 10 inch cake on a large round plate or a huge round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very insubstantially with semi-sweet chocolate chips. (There are exceedingly few chips on this layer, usually one and only 1 or 2 per wedge, so sprinkle unbelievably very lightly). Place the second cake lying on the first. Frost the top with the remaining thinned frosting. Sprinkle next to semi-sweet chocolate chips. (You can be a bit more generous beside this layer). Place the third layer over the second. Frost the top with adjectives of the Butter Cream that was not thinned. This is a sticky layer of frosting so pile it on. Try to draw from the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.
Cut the cake into wedge, as you would cut a pizza. Using Hershey.'s chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o'clock position on your dessert plate near the point facing down. (So that you can see some of the syrup design. Serve.
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Olive Garden Chocolate Lasagna recipe
Posted by LladyRusty at recipegoldmine.com 1/17/2002 6:48 pm
Source: Recipe by LladyRusty, Hershey and Wilton Enterprises
For what it's worth, this is what I have so far. It still wishes some tweaking. I finally settled on Wilton Butter Cream Frosting. (mostly because it uses meringue powder instead of eggs) It's close, but you have to practice making the frosting contained by order to catch the consistency right. It took me quite a few tries. The innards is softer than the top frosting but the flavor is exactly the same (another idea for using the same recipe for both). You should hold no trouble finding clear almond and clear vanilla extract. The colorless butter flavor is a little more difficult. If you can't find it anywhere else, Wilton sell it online. Feel free to make any change that you think might oblige.
Cake:
6 cups cake flour
5 1/4 cups granulated sugar
2 1/4 cups Hershey's Cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cups butter
12 large eggs
1 tablespoon vanilla extract
Butter Cream:
2/3 cup river
4 tablespoons meringue powder
12 cup sifted confectioners sugar
1 1/4 cups shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavor
Cake: Heat oven to 350 degree F. Grease three 10-inch springform pans.
In mixing bowl, stir together sifted cake flour, sugar, Hershey's Cocoa and baking soda. Add butter and mix very well. Add milk, eggs and vanilla extract. Mix thoroughly. Pour about 5 cups of the cake batter into respectively prepared pan.
Bake 40 to 50 minutes or until wooden pick inserted within cake center comes out clean. Cool for 10 minutes beforehand you remove the cake from the pan. Cool completely on a telecommunication rack.
Butter Cream: Combine water and meringue powder; beat at high speed until peak form. Add 4 cups of sugar, one cup at a time, beating after respectively addition at low speed. Alternately tag on shortening and remainder of sugar. Add salt and flavorings; pulse at low speed until smooth.
Thin out 1/2 of the frosting with rather extra water. The thinned frosting is used as the padding between layers.
To Assemble: Place one 10 inch cake on a immense round plate or a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle terrifically lightly next to semi-sweet chocolate chips. (There are very few chips on this stratum, usually only 1 or 2 per block, so sprinkle very massively lightly)
Place the second cake on top of the first. Frost the top next to the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more significant with this layer)
Place the third section on top of the second. Frost the top beside all of the Butter Cream that be not thinned. This is a thick cloak of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle beside semi-sweet chocolate chips. The frosting seems more authentic if you consent to it set up (sit out) for an hour at room temperature. (I wrapped the sides delicately with foil to maintain the cake from drying out as well)
Cut the cake into wedges, as you would cut a pizza. Using Hershey's chocolate syrup, create a design on your dessert plate. Place the block of chocolate lasagna at the 11 o'clock position on your dessert plate with the point facing down so that you can see some of the syrup design. Serve.
(I hope this help!)
More Questions & Answers...
thanks
Answers:
Olive Garden Chocolate Lasagna Recipe
Ready contained by: > 2 hrs
Difficulty: 5 (1=easiest :: hardest=5)
Ingredients:
***Cake***
6 cups cake flour
5 1/4 cups sugar
2 1/4 cups Hershey.'s Cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cup butter
12 large eggs
1 tablespoon vanilla extract
***Butter Cream***
2/3 cup river
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1 1/4 cup shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavor
Directions:
Cake: Heat oven to 350 F. Grease three 10-inch springform pan. In mixing bowl, stir together sifted cake flour, sugar, Hershey.'s Cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly. Pour around 5 cups of the cake batter into each prepared vessel. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out verbs. Cool for 10 minutes before you remove the cake from the tub. Cool completely on a wire rack.
Butter Cream: Combine marine and meringue powder; whip at soaring speed until peaks form. Add 4 cups of sugar, one cup at a time, battering after each adjunct at low speed. Alternately add shortening and remainder of sugar. Add saline and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting beside a little extra river. The thinned frosting is used as the filling between layer.
To Assemble: Place one 10 inch cake on a large round plate or a huge round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very insubstantially with semi-sweet chocolate chips. (There are exceedingly few chips on this layer, usually one and only 1 or 2 per wedge, so sprinkle unbelievably very lightly). Place the second cake lying on the first. Frost the top with the remaining thinned frosting. Sprinkle next to semi-sweet chocolate chips. (You can be a bit more generous beside this layer). Place the third layer over the second. Frost the top with adjectives of the Butter Cream that was not thinned. This is a sticky layer of frosting so pile it on. Try to draw from the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.
Cut the cake into wedge, as you would cut a pizza. Using Hershey.'s chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o'clock position on your dessert plate near the point facing down. (So that you can see some of the syrup design. Serve.
YYYYYYYYYYYYYYYYY UUUUUUUUUUUUUUUUUU CCCCCCCCCCCCCCCCCCCCCCCCCC KKKKKKKKKKKKKKKKKKKKKKKKKKKKK
Olive Garden Chocolate Lasagna recipe
Posted by LladyRusty at recipegoldmine.com 1/17/2002 6:48 pm
Source: Recipe by LladyRusty, Hershey and Wilton Enterprises
For what it's worth, this is what I have so far. It still wishes some tweaking. I finally settled on Wilton Butter Cream Frosting. (mostly because it uses meringue powder instead of eggs) It's close, but you have to practice making the frosting contained by order to catch the consistency right. It took me quite a few tries. The innards is softer than the top frosting but the flavor is exactly the same (another idea for using the same recipe for both). You should hold no trouble finding clear almond and clear vanilla extract. The colorless butter flavor is a little more difficult. If you can't find it anywhere else, Wilton sell it online. Feel free to make any change that you think might oblige.
Cake:
6 cups cake flour
5 1/4 cups granulated sugar
2 1/4 cups Hershey's Cocoa
2 tablespoons baking soda
4 1/2 cups milk
1 1/2 cups butter
12 large eggs
1 tablespoon vanilla extract
Butter Cream:
2/3 cup river
4 tablespoons meringue powder
12 cup sifted confectioners sugar
1 1/4 cups shortening
3/4 teaspoon salt
1 teaspoon clear almond extract
1 teaspoon clear vanilla extract
1 teaspoon colorless butter flavor
Cake: Heat oven to 350 degree F. Grease three 10-inch springform pans.
In mixing bowl, stir together sifted cake flour, sugar, Hershey's Cocoa and baking soda. Add butter and mix very well. Add milk, eggs and vanilla extract. Mix thoroughly. Pour about 5 cups of the cake batter into respectively prepared pan.
Bake 40 to 50 minutes or until wooden pick inserted within cake center comes out clean. Cool for 10 minutes beforehand you remove the cake from the pan. Cool completely on a telecommunication rack.
Butter Cream: Combine water and meringue powder; beat at high speed until peak form. Add 4 cups of sugar, one cup at a time, beating after respectively addition at low speed. Alternately tag on shortening and remainder of sugar. Add salt and flavorings; pulse at low speed until smooth.
Thin out 1/2 of the frosting with rather extra water. The thinned frosting is used as the padding between layers.
To Assemble: Place one 10 inch cake on a immense round plate or a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle terrifically lightly next to semi-sweet chocolate chips. (There are very few chips on this stratum, usually only 1 or 2 per block, so sprinkle very massively lightly)
Place the second cake on top of the first. Frost the top next to the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more significant with this layer)
Place the third section on top of the second. Frost the top beside all of the Butter Cream that be not thinned. This is a thick cloak of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle beside semi-sweet chocolate chips. The frosting seems more authentic if you consent to it set up (sit out) for an hour at room temperature. (I wrapped the sides delicately with foil to maintain the cake from drying out as well)
Cut the cake into wedges, as you would cut a pizza. Using Hershey's chocolate syrup, create a design on your dessert plate. Place the block of chocolate lasagna at the 11 o'clock position on your dessert plate with the point facing down so that you can see some of the syrup design. Serve.
(I hope this help!)
More Questions & Answers...