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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 t Vanilla
3 Eggs
3/4 c All-purpose flour
1/2 c Unsweetened cocoa powder
1/4 t Salt
3/4 Toasted chopped almonds
1/4 lb White chocolate
1 T Butter
1/2 c Sour cream
Unsweetened cocoa powder
Sliced almonds

INSTRUCTIONS

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 350øF 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3464
Calories From Fat: 1700
Total Fat: 193.4g
Cholesterol: 1014.4mg
Sodium: 1010.3mg
Potassium: 1614.3mg
Carbohydrates: 425.2g
Fiber: 16.8g
Sugar: 325.7g
Protein: 41.3g


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