| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Chocolate |
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 2/3 |
c |
Unsweetened cocoa powder |
| 1 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Baking powder |
| 2/3 |
c |
Butter or margarine, |
|
|
At room temperature |
| 1 2/3 |
c |
Sugar |
| 3 |
lg |
Eggs |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Milk |
|
|
Chocolate Frosting, follows |
|
|
Garnish: |
|
|
Chocolate curls |
INSTRUCTIONS
Adjust oven racks to divide oven into thirds. Heat oven to 350'F. Grease
three 8-inch layer-cake pans. Line bottoms with waxed and grease paper.
Sprinkle in flour and rotate pans to coat bottoms and sides. Shake out
excess. Mix the first 5 ingredients until well blended. Beat butter, sugar,
eggs and vanilla in a large bowl with electric mixer until fluffy.
Gradually stir in flour mixture alternately with milk until just
blendedPour into prepared pans, about 2 cups in each. Stagger pans on oven
racks and bake, switching position of pans once to ensure even layers, 20
to 25 minutes or until pick inserted in center comes out clean. Cool in
pans on wire racks 10 minutes. Invert cakes on racks, remove pans an peel
off paper. Turn cakes right side up and cool completely. fill and frost
with Chocolate Frosting. garnish with chocolate curls and a dusting of
confectioners'sugar. Submitted By JOPETE@ATLAS.ODYSSEE.NET On MON, 4 DEC
1995 175525 -0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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