Traditional 8 Layer Doberge Cake
"This came to me second hand, but I'm told it is the original recipe from "Let's Bake with Beulah Ledner", compiled by the daughter of the "Doberge Queen of New Orleans" after her death. And in case you are interested, the Louisianna pronunciation of "Doberge" is "Dough-bosh"... This is an impressive cake....and does require an impressive effort!! All ingredients should be at room temperature before you begin. The prep and cook time are estimates (edited after Syd's review so hopefully pretty close) and do not include cooling/chillilng time. Good Luck!..."
INGREDIENTS
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For the torte
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3/4 cup butter
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2 cups sugar
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1/4 teaspoon salt
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4 eggs, separated, whites stiffly beaten
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1 cup milk
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3 teaspoons baking powder
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3 1/2 cups cake flour (measured after sifting)
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scant teaspoon lemon juice
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1 teaspoon vanilla
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For the Chocolate Custard
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2 cups granulated sugar
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1/2 teaspoon salt
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4 tablespoons flour
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4 tablespoons cornstarch
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2 kitchen spoons cocoa (heaping spoonfuls)
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4 tablespoons bitter chocolate
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4 eggs (whole)
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1 tablespoon butter
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1 tablespoon vanilla
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4 cups milk
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For the Chocolate Buttercream Icing
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2 cups confectioners' sugar, sifted
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1/2 lb oleo, softened (margarine)
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1 teaspoon vanilla
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1 cup cocoa
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1 ounce bitter chocolate, melted
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For the Chocolate Icing
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1 cup light brown sugar
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1 cup granulated sugar
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4 semi-sweet chocolate baking squares, melted
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1/4 cup butter
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3/4 cup cream
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1 teaspoon vanilla
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