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Harlequin Cake

This chocolate cake looks as impressive as it tastes.

13 ServingsPrep: 45 min. Bake: 35 min. + cooling

Ingredients

1/2 cup butter, cubed
1/4 cup water
3 tablespoons baking cocoa
1 cup all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/4 cup buttermilk
1 teaspoon vanilla extract
TOPPING:
1 cup heavy whipping cream
3 tablespoons sugar
1 can (12 ounces) raspberry or strawberry cake and pastry filling
1 can (12 ounces) apricot filling
1/4 cup sliced almonds, toasted
4 plain milk chocolate candy bars (1.55 ounces each)

Directions

In a small saucepan, bring the butter, water and cocoa to a boil,
stirring constantly. Remove from the heat; set aside. In a small
bowl, combine the flour, sugar, baking soda and salt. Add the egg,
buttermilk and vanilla; mix well. Beat in cocoa mixture.
Pour into a greased and floured 9-in. round baking pan. Bake at

2 of 2

Harlequin Cake (continued)

Directions (continued)

350° for 35-40 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan
to a wire rack to cool completely.
In a small bowl, beat cream and sugar until soft peaks form. Place
cake on a serving platter. Set aside a fourth of the whipped cream.
Frost top and sides of cake with remaining whipped cream.
Spoon the reserved whipped cream into a pastry bag with a star tip;
pipe a diamond-pattern lattice design on cake top. Pipe a border
around top edge of cake.
Spoon raspberry filling into every other diamond in lattice. Spoon
apricot filling into remaining diamonds. Sprinkle with almonds.
Carefully cut each chocolate bar along the scored lines into 12
rectangles. Arrange chocolate pieces around side of cake with smooth
sides out; press into whipped cream. Refrigerate until serving.
Yield: 13 servings.

Nutrition Facts: 1 piece equals 444 calories, 20 g fat (11 g saturated fat), 63 mg cholesterol, 222 mg sodium, 66 g carbohydrate, 2 g fiber, 4 g protein.