RINZREGENTEN TORTE ( EIGHT LAYER CAKE )

FOR CAKE:

1 CUP PLUS 2 TABLESPOONS BUTTER
1 CUP PLUS 2 TABLESPOONS SUGAR
4 EGGS
1 TEASPOON PURE VANILLA EXTRACT
1 3/4 CUPS ALL PURPOSE FLOUR
1/2 CUP CORNSTARCH
1 TEASPOON BAKING POWDER

FOR FILLING:

1/4 CUP UNSWEETENED COCOA
1/2 CUP CORNSTARCH
2/3 CUP SUGAR
2 1/2 CUPS MILK
1/2 CUP PLUS 2 TABLESPOONS SALTED BUTTER
1/2 CUP PLUS 2 TABLESPOONS UNSALTED BUTTER

FOR FROSTING:

12 to 14 SQUARES SEMI-SWEET CHOCOLATE
WHIPPED CREAM
FLAKED CHOCOLATE

Cut 8 (8-inch( rounds from wax or
parchment paper, grease, and place on
greased baking sheets.

TO MAKE THE CAKE: Cream together the 1
cup plus 2 tablespoons butter and 1 cup
plus 2 tablespoons sugar. Beat in the
eggs, one at a time, and stir in the
vanilla extract. Sift together twice the flour, cornstarch, and baking powder and fold into the mixture. Divide the mixture into 8 equal portions and spread thinly into circles, as evenly as possible, on the wax paper rounds, to within 1 ½ inches of the edges.

Bake for about 7 minutes or until just
lightly tinted. Carefully remove each
batch as it is done and spread out on a
board to cool while the rest are cooking.

When all are cold, join together with
the filling. Chill well and cover with
the chocolate which has been melted over hot water. Decorate with rosettes of whipped cream and flaked chocolate.

TO MAKE THE FILLING: Put the cocoa,
cornstarch, and sugar into a mixing bowl and blend to a paste with some of the milk. Bring the remaining milk to the boiling point, add the cornstarch mixture, and stir over moderate heat until thickened. Put aside until lukewarm. Have the BUTTERS softened, mix them together, and beat until creamy.
Gradually whip into the cornstarch
cream. Allow to cool before using.

Cooking for Family and Friends

Olga