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Triangle
Preparation info
- Serves
10–12
- Difficulty
Easy
Appears in
Published 1990
Ingredients
11 × 17- or 12 × 16 -inch ⅓-½ cup
Method
- Run a knife around edges of sponge cake to release it from pan. Reverse cake onto a piece of waxed paper and peel off the parchment paper liner. Brush sponge all over with liqueur. Spread evenly with about 1½ cups of Chocolate Buttercream. Cover and refrigerate remaining buttercream until needed.
- Cut chocolate-covered sponge into 6 equal pieces, each about 4 in