MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: BE MINE BUTTERMILK CAKE (2 of 2)
  Categories: Desserts, Cakes, Holidays
       Yield: 8 servings
            -Dorothy Cross TMPJ72B
    For Truffle Cream: Stir chocolate cream and butter in
   heavy medium saucepan over low heat until chocolate
   and butter meld and mixture is smooth. Mix in
   Chambord. Let stand at room temperature till very
   thick and spreadable, stirring occasionally, about 2
    For Cake: Position rack in center of oven and preheat
   to 350 degrees F. Butter 9-inch heart-shaped pan with
   1-1/4-inch-high sides. Dust with flour; tap out excess.
   Sift first 4 ingredients into medium bowl. Using
   electric mixer at high speed, beat sugar and butter in
   large bowl till fluffy. Add yolks 1 at a time, beating
   just to combine after each addition. Using rubber
   spatula, mix in dry ingredients alternately with
   buttermilk, beginning and ending with dry ingredients.
   Transfer batter to prepared pan. Bake cake till tester
   inserted into center comes out clean, about 35 mins.
   Turn out cake onto rack and cool. Cut cake
   horizontally in half. Place botttom layer of cake on
   plate. Spread truffle cream over. Arrange top layer
   over and press gently to adhere. Using spatula, smooth
   cream on sides of cake if necessary. Chill until set,
   at least 1 hour. For Glaze: Stir chocolate and butter
   in heavy med. saucepan over lo heat till melted &
   smooth Remove from heat. Add corn syrup and liqueur &
   whisk till smooth. Let glaze stand till slightly
   thickened, stirring occasionally, about 30 minutes.
   Place cake on rack set over baking sheet or large
   piece of foil. Pour glaze over cake, coating
   completely. Chill cake on rack till glaze is set,
   about 30 mins. Transfer cake to platter. (Can be made
   1 day ahead. Cover with cake dome & chill. Bring to
   room temp before serving.)
   Reformatted by: CYGNUS, HCPM52C