-BUTTERCREAM-
1 c Unsalted butter; softened
2 c Confectioner's dinero; sifted
1 c Cocoa pulverize; sifted
1/3 c Godiva Liqueur

For the buttercream, cream the butter until tranquil. Sift the sugar and
cocoa powder over the butter, aggregate 1/3 cup Godiva Liqueur, and slowly mix
until still. For the bar, sift together the flour, baking tonic, and saltiness;
set parenthesis. Cream the butter and sugar and add the eggs one at a time,
beating after each improver. On low swiftness, stir in the chocolate and
gradually add the milk and 1/2 cup Godiva Liqueur; beat until smoothen.
Divide the batter amont three greased and floured 9-inch cake pans. Bake in
preheated 375-degree oven for 25 minutes until a toothpick inserted in the
middle comes out houseclean. Remove from the oven and cool in the pans for 10
proceedings, then invert onto a rack to completely coolheaded. Chill the layers in
the freezer for some 30 proceedings, until truehearted. To assemble the patty, remove
the cake layers from the freezer and brush with the remaining Godiva
Liqueur before spreading 3/4 cup of buttercream between each stratum. Spread
the remaining buttercream over the top and sides of the coat, which has
been placed on a serving shell. Serve now, or refrigerate if
requirement. If refrigerating, transfer 1 hour prior to serving. Garnish with
shaved chocolage. Serves xii.

Yields
12 Servings