- 1/2 cup butter, cubed
- 1/4 cup water
- 3 tablespoons baking cocoa
- 1 cup King Arthur Unbleached 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
- 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)
- 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 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.
Originally published as Harlequin Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p86
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Reviewed Nov. 23, 2010
We used strawberry and black raspberry's as our fillings, but otherwise very tasty. Also, put your filling on and THEN put the diagonal lines for the whip cream, it gives it a much cleaner appearance and is 10x easier.