| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Swiss |
Cake |
16 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Flour |
| 1 1/4 |
ts |
Baking powder |
| 1 |
|
Egg |
| 4 |
oz |
Sugar |
| 1 |
|
Dsp cocoa |
| 4 |
oz |
Butter |
| 4 |
oz |
Melted butter |
| 8 |
oz |
Icing sugar |
| 4 |
oz |
Flour |
| 1 |
|
Egg |
| 1 |
sm |
Dsp almond essence |
INSTRUCTIONS
ALMOND TOPPING
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:18 +0200
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Cream butter and sugar, add egg, beat well. Add sifted dry ingredients.
Press into swiss roll tin. Bake 20 minutes about 400 F.
Almond Topping: Beat egg and butter, add essence, then dry ingredients. Mix
well. Spread on base. Allow to set. Ice with chocolate icing.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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