| 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
A Message from our Provider:
“Many folks want to serve God, but only as advisers”