| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Desserts, Holidays | 1 | Large cake |
INGREDIENTS
| 1 1/2 | c | Packed brown sugar |
| 3/4 | c | Butter, melted |
| 1 | ts | Vanilla |
| 3 | Eggs | |
| 3/4 | c | All-purpose flour |
| 1/2 | c | Unsweetened cocoa powder |
| 1/4 | ts | Salt |
| 3/4 | Toasted chopped almonds | |
| 1/4 | lb | White chocolate |
| 1 | tb | Butter |
| 1/2 | c | Sour cream |
| Unsweetened cocoa powder | ||
| Sliced almonds |
INSTRUCTIONS
CAKE FROSTING GARNISH CAKE: Grease 5 cup heart shaped pan; dust with unsweetened cocoa powder and set aside. In bowl, blend together brown sugar, butter and vanilla; add eggs, one at a time, beating well with wooden spoon after each addition. Sift together flour, cocoa and salt; add all at once to creamed mixture, mixing just until blended. Stir in nuts; spread in prepared pan. Loosely cover tip of heart with foil to prevent from drying out. Bake in 350°F oven for 35 to 40 minutes or until just barley firm to the touch. Let cool in pan for 10 minutes; turn out onto rack and let cool completely. FROSTING: In top of double boiler over hot, not boiling, water, melt white chocolate with butter. (Alternatively, in microwaveable dish, microwave at Medium/50% for 1 to 2 minutes or until softened.) Remove from heat and let cool slightly; stir in sour cream until smooth and blended. Refrigerate for 10 minutes; spread smoothly over sides then top of cooled cake. GARNISH: Sprinkle cocoa in attractive pattern on top of cake. Arrange almonds around top edge. Yield: 1 cake Typed in MMFormat by cjhartlin@email.msn.com Source: The Canadian Living Entertaining Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Sep 7, 1999
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