CHOCOLOCO DREAM

Ingredients:

Cake

1	tbsp	SAN MIG BARAKO 3-in-1 COFFEE
1	cup	cocoa powder
1-3/4	cups	water
2-1/4	cups	MAGNOLIA ALL PURPOSE FLOUR
1/2	tbsp	baking powder
1/4	tsp	iodized fine salt
1 (225 g)	bar	BAKER'S BEST MARGARINE
2	cups	packed brown sugar
4	pc	MAGNOLIA BROWN EGGS, from 2 eggs use egg yolks only

Fudge Filling

1/2	cup	condensed milk
1/2	cup	MAGNOLIA ALL-PURPOSE CREAM
1/3	cup	cocoa powder, sifted
2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED

Caramel Tiles

2	cups	sugar
1/2	cup	water
1/2	cup	light corn syrup
1-1/2	tbsp	baking soda
1-1/2	cups	semi-sweet chocolate, chopped

Frosting

1 (250 mL)

pack

MAGNOLIA ALL-PURPOSE CREAM, chilled

Procedure:

Preheat oven to 350°F. Grease and line two 9” x 2". round pans. Set aside.
Dissolve coffee and cocoa powder in water. Set aside. Sift flour, baking powder and salt together. Set aside.
Meanwhile, cream margarine then add brown sugar. Add eggs one at a time, beating well after each addition.
Add flour and coffee mixtures alternately while beating continuously.
Pour into prepared pans and bake for 20 to 30 minutes. Cool on rack.

FUDGE FILLING:

Combine all ingredients and cook in a double boiler until thick.
Stir continuously while cooking.

CARAMEL TILES:

Grease a jelly roll pan heavily with butter. Combine sugar, water and syrup. Cook in a heavy bottomed sauce pan. Let boil until temperature reaches 300°F on a candy thermometer.
Add baking soda immediately and beat with a rotary beater. Pour into heavily greased pan. Let cool.
Coarsely chop caramel into pieces. Meanwhile, melt chocolate in a double boiler. Coat caramel pieces with melted chocolate.

ASSEMBLY:

Spread fudge filling on one layer of cake.
Add the next layer and frost with whipped cream.
Top with caramel tiles and drizzle cake with remaining melted chocolate. Chill before serving.

Makes 8-10 servings.

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