Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vertical chocolate layer cake with french vanikka cream frosting. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vertical Chocolate Layer Cake with French Vanikka Cream Frosting is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Vertical Chocolate Layer Cake with French Vanikka Cream Frosting is something that I have loved my entire life. They’re nice and they look fantastic.

Great recipe for Vertical Chocolate Layer Cake with French Vanikka Cream Frosting. The cake is a moist light chocolate cake filled and frosted with a French vanilla whipped cream. The surprise comes with the layers which are vertical as opposed to the traditional stacked cake layers.

To begin with this recipe, we must first prepare a few components. You can cook vertical chocolate layer cake with french vanikka cream frosting using 19 ingredients and 25 steps. Here is how you can achieve it.

The ingredients needed to make Vertical Chocolate Layer Cake with French Vanikka Cream Frosting:

1. Prepare For Cake
2. Make ready 1/4 cup cake flour
3. Prepare 1 tablespoon unsweetened cocoa powder
4. Take 1/2 teaspoon salt
5. Take 1/2 teaspoon baking powder
6. Make ready 8 large eggs, sepeerated
7. Make ready 1 cup granulated sugar
8. Make ready 1/2 teaspoon cream of tarter
9. Get 2 teaspoons vanilla extract
10. Get 1/2 cup water
11. Take 1/3 cup vegetable oil
12. Make ready Confectioners sugar for dusting
13. Prepare For the Frosting
14. Get 4 cups cold heavy whipping cream
15. Get 1 (3 ounce) boxes of French vanilla instant pudding
16. Get 1 {4 cup confectioners sugar
17. Make ready 2 (2 teaspoons) vanilla extract
18. Make ready To Garnush
19. Get Melted chocolate and fresh strawberries

How to store the pumpkin cake with cream cheese frosting. If you use store-bought cream cheese frosting that's shelf-stable, you can store the cake, tightly covered, on the counter at room temperature. If you make the cream cheese frosting from scratch, I would suggest storing the cake in the refrigerator, tightly covered. Cut each cake in half vertically, then set aside.

Instructions to make Vertical Chocolate Layer Cake with French Vanikka Cream Frosting:

1. Make Cake
2. Spray a jelly roll pan with bakers spray then line with parchment paper and spray paper with bakers spray. Preheat the oven tp]o 350
3. In a bowl whisk flour, salt, baking powder and cocoa, set aside
4. In another large bowl beat egg whites until foamy add cream of tarter and beat until soft peaks form, slowly add half of the sugar and beat until firm peaks firm
5. In another bowl beat egg yolks and remaing sugar until sugar dissolves
6. Add vanilla, water and oil and beat in
7. Add flour mixture, stir until combined
8. Fold in egg whites in 3 additions
9. Spread into prepared pan and bake for15 to 20 minutes until a tooth comes out clean. Run a thin knife around edges of pan
10. Invert warm cake onto confectioners sugar dusted towel and
12. Carefully remove parchment paper
13. Make Frosting
14. Beat cream until starting to thucken, slowly add pudding mix, vanilla and sugar and beat until fluffy
15. Cut cake into 3 strios
16. Add a layer of frosting to each strip
17. Roll one strip up
18. Place on second strip and roll up
19. Place on third strip and roll up
20. Place cake on serving plate as shiwn
21. Frost cake with remaining frosting
22. Garnish with melted chocolate and fresh strawberries

In a large bowl, whip the cream cheese and butter until fluffy. Gradually incorporate the powdered sugar, then the vanilla extract. Use a spatula to fold in the crushed cookies. Evenly spread a thin layer of icing onto a cake quarter. Starting from one short end, tightly roll the cake into a spiral.

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