| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 1 | Servings | |
INGREDIENTS
| 2 | Squares; (1 oz each) unsweetened chocolate | |
| 1/2 | c | Boiling water |
| 1 | c | Sugar |
| 1/4 | c | Shortening |
| 1 | Egg | |
| 1/2 | ts | Vanilla extract |
| 1 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/4 | c | Sour milk; * see note |
| 1 1/2 | c | Sugar |
| 1/3 | c | Milk |
| 2 | Squares (1 oz each) unsweetened chocolate; melted | |
| 2 | tb | Shortening |
| 1 | tb | Light corn syrup |
| 1/4 | ts | Salt |
| 2 | tb | Butter |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
FROSTING In a mixing bowl, stir chocolate and water until blended. Cool. Add the sugar, shortening, egg and vanilla; mix well. Combine flour, baking soda and salt; gradually add to the chocolate mixture alternately with sour milk. Pour into a greased 8-in square baking pan. Bake at 350F for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. For frosting, combine the first six ingredients in a saucepan; bring to a boil. Boil for 1-1/2 minutes; remove from the heat. Set pan into a larger pan of ice water. Beat for 1 minute. Add butter and vanilla. Beat 10 minutes longer or until frosting is desired spreading consistency. Frost cake. YIELD: 4 servings NOTES : To sour milk, place 1 tsp white vinegar in a measuring cup; add milk to equal 1/4 cup. Recipe by: Paula Anderson (ToH Feb/Mar 97) Posted to EAT-L Digest by Sean Coate <swcoate@PEGANET.COM> on Dec 16, 1997
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