Cream 1/2 cup butter, 1/2 cup shortening, 2 cups sugar and 1/4 tsp salt together until light and fluffy. Add 4 egg yolks and blend until smooth. Sift together 3 cups sifted flour and 3 tsp baking powder. Add alternately with 1/2 cup milk and 1/2 cup water to the creamed mixture. Beat until blended. Add 1 tsp vanilla and fold in 4 stiffly beaten egg whites. Grease 9 inch cake pans and line with waxed paper. Pour 3/4 cup batter into each pan spreading evenly over bottom of pan. Bake in 375F oven 12-15 minutes or until very lightly browned. Remove cake to cake rack and repeat baking process until batter is entirely used. The result is 8 thin (1/4-1/2 inch) layers. When cool put layers together with chilled chocolate cream filling, reserving top layer for frosting. Chill before frosting top layer and sides of doberge with thin chocolate frosting. Doberge may be refrigerated for several days.
Chocolate Cream Filling:
Mix together 2 cups sugar, 10 tbs cornstarch, 2 tsp salt, 4 cups milk and Four 1oz squares of unsweetened chocolate in a 1-1/2 quart saucepan. Bring to boil over medium heat, stirring constantly. Boil 1-1/2 minutes. Remove from heat and pour a small amount of mixture over slightly beaten eggs and yolks. Blend into hot mixture, and cook over very low heat, stirring until thick, for about 2 minutes. Remove from heat and add vanilla. Chill until filling sets.
Melt together butter and chocolate over very low heat. Blend in sugar and water and beat until smooth. Frost top and sides of doberge.
Yield: 15 Servings.
Cajun Country -- New Iberia, Louisiana