1 ½ cups buttermilk
Spoon batter evenly among
Preheat oven to 300°F.
prepared pans. Bake 35 to 45
Grease three 8-in. round cake
minutes or until toothpick in-
pans. Line bottoms with
serted in center of cake
waxed paper. Dust pans with
comes out clean. Cool on
flour. In large bowl, with mix-
wire racks for 10 minutes.
er at low speed, beat butte,
With a small knife, loosen lay-
brown and granulated sugars
ers from sides of pans; invert
until blended. Increase speed
onto wire racks. Carefully re-
to high; beat 5 minutes or un-
move and discard waxed pa-
til pale and fluffy, occasional-
per; cool completely, about
ly scraping bowl with rubber
45 minutes. Bring to room
spatula. Reduce speed to me-
temperature before filling the
dium-low, add eggs, 1 at a
cake.
time, beating well after each
Chocolate Mousse Filling
addition. Beat in vanilla until
4 cups dark chocolate,
blended. Add flour, baking so-
coarsely chopped
da, cocoa and salt, alter-
4 egg yolks, beaten lightly
nating it with the buttermilk,
1/2 cup sugar
beat just until batter is
1/2 cup water
smooth.
3 cups heavy cream