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I am looking for the olive garden chocolate lasagna recipe. Can anyone help?

har har... btw, I'm back.

Welcome back Flash! You were missed... btw.. I am back too!

Chocolate Lasagna
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For what it's worth, this is what I have so far. It still needs some tweaking I finally settled on Wilton Butter Cream Frosting. (mostly because it uses meringue powder instead of eggs) It's close, but you have to practice making the frosting in order to get the consistency right. It took me quite a few tries. The filling is softer than the top frosting but the flavor is exactly the same (another reason for using the same recipe for both). You should have no trouble finding clear almond and clear vanilla extract. The colorless butter flavor is a little more difficult. If you can't find it anywhere else, Wilton sells it online. Feel free to make any changes that you think might help.

Cake
6 Cups cake flour
5-1/4 Cups granulated sugar
2-1/4 Cups Hershey's Cocoa
2 Tablespoons baking soda
4-1/2 Cups milk
1-1/2 Cups butter
12 Large eggs
1 Tablespoon vanilla extract

Butter Cream
2/3 Cup water
4 Tablespoons meringue powder
12 Cups sifted confectioners' sugar
1-1/4 Cups shortening
3/4 Teaspoon salt
1 Teaspoon clear almond extract
1 Teaspoon clear vanilla extract
1 Teaspoon colorless butter flavor
.
Cake: Heat oven to 350 degrees F. Grease three 10-inch springform pans.

In mixing bowl, stir together sifted cake flour, sugar, Hershey's Cocoa and
baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix
thoroughly. Pour about 5 cups of the cake batter into each prepared pan.

Bake 40 to 50 minutes or until toothpick inserted in cake center comes out
clean. Cool for 10 minutes before you remove the cake from the pan. Cool
completely on a wire rack.

Butter Cream: Combine water and meringue powder; whip at high speed until
peaks form. Add 4 cups of sugar, one cup at a time, beating after each
addition at low speed. Alternately add shortening and remainder of sugar.
Add salt and flavorings; beat at low speed until smooth.

Thin out 1/2 of the frosting with a little extra water. The thinned frosting
is used as the filling between layers.

To Assemble: Place one 10 inch cake on a large round plate or a large round
cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top
of the cake) Sprinkle very lightly with semi-sweet chocolate chips. (There
are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle
very very lightly)

Place the second cake on top of the first. Frost the top with the remaining
thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a
bit more generous with this layer)

Place the third layer on top of the second. Frost the top with all of the
Butter Cream that was not thinned. This is a thick layer of frosting so pile
it on. Try to get the top as smooth as you can. Sprinkle with semi-sweet
chocolate chips. The frosting seems more authentic if you let it set up (sit
out) for an hour at room temperature. (I wrapped the sides lightly with foil
to keep the cake from drying out as well)

Cut the cake into wedges, as you would cut a pizza. Using Hershey's
chocolate syrup, create a design on your dessert plate. Place the wedge of
chocolate lasagna at the 11 o'clock position on your dessert plate with the
point facing down so that you can see some of the syrup design. Serve.



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