| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cocoa |
| 2 |
c |
Strong; hot coffee |
| 3 |
c |
Flour |
| 2 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1 |
pn |
Salt |
| 4 |
|
Eggs |
| 1 |
c |
Margarine; softened |
| 2 1/4 |
c |
Sugar |
| 2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Almond extract |
| 6 |
|
Marachino cherries; diced, (optional- I've never used them) (up to 8) |
INSTRUCTIONS
Preheat oven to 325 F. Grease a 9x13-inch cake pan. Mix cocoa and coffee
together in a small bowl until there are no lumps. In a separate bowl
combine dry ingredients. Beat together eggs, margarine, sugar, and vanilla
and almond extracts in a large mixer bowl. Add flour mixture alternately
with the cocoa-coffee mixture, beginning and ending with dry ingredients
(fold in cherries). Pour batter into prepared pan and bake for 45 minutes
to an hour, or until toothpick inserted in center comes out clean (start
checking at 45 minutes- with my oven, it's usually almost done by then-
it's not as good if it dries out).
Posted to JEWISH-FOOD digest Volume 98 #022 by Lori Vingot
<elivingt@internet-zahav.net> on Jan 11, 1998
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”