I like this curd folded into whipped cream, leaving streaks of orange and white, reminding me of a creamsicle from the Good Humor truck when I was a kid. This will not be as thick as the traditional lemon curd.

Champagne is a sparkling wine, and while many expensive champagnes are available, this is one time you might choose less expensive champagne. Have the champagne at room temperature when preparing the cake.

This recipe, originally made in 1952, has been perfected over the years. We think you’ll agree that this version is the moistest, richest, “chocolatiest” cake ever. And, of the many ways to frost it, we vote for our classic Chocolate-Sour Cream Frosting.

Childhood Favourite recipe

http://www.mrfood.com/Cakes/Seven-Layer-Cake-2116/ml/1

Notes: If you want, go all chocolate and use a frozen chocolate pound cake.