| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Desserts, Cakes, Freezer | 9 | Inch pan | |
INGREDIENTS
| 1 3/4 | c | Sugar |
| 1 3/4 | c | Flour |
| 2 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 5 | oz | Unsweetened chocolate, melted |
| 1 | c | Strong black coffee, lukewarm |
| 3/4 | c | Sour cream |
| 1/4 | c | Vegetable oil |
| 1 | ts | Vanilla |
| 6 | oz | White chocolate |
| 1/4 | c | Butter – NOT margarine |
| 1/4 | c | Whipping cream |
| Whipped cream |
INSTRUCTIONS
TOPPING Grease and flour (I used cocoa) 9" springform. (I used a 9x13" glass casserole). Mix all in order. Bake 350F for 35-40 minutes, until a toothpick comes out of the center clean. Cool 10 minutes. Remove from pan. (I left it in the casserole) Push handle of a wooden spoon into the cake to make holes all over the top. Melt white chocolate (CAREfully - it'll burn easily) along with butter and whipping cream. Beat smooth and cool slightly. Pour into holes in cake and cool. Cover with whipped cream, drizzle chocolate over top. (I used whipped topping, because I wasn't sure how well whipped cream froze. I covered it and froze - it was great. I just cut slices as I needed them and left it in the freezer.) From Marie Campbell From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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