| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Chocolate, Cakes | 12 | Servings | |
INGREDIENTS
| 1 | c | Shortening |
| 2/3 | c | Baking cocoa |
| 2 | c | Sugar |
| 4 | Eggs | |
| 2 | tb | Amaretto/almond flavor |
| 1 1/2 | c | Flour |
| 1/2 | ts | Salt |
| Handful sliced almonds (opt) | ||
| 1/4 | c | Butter |
| 2 | tb | Half-and-half |
| 3 | tb | Baking cocoa |
| 1 | ds | Salt |
| 2 1/2 | c | Confectioner's sugar |
| 2 | tb | Amaretto |
INSTRUCTIONS
AMARETTO FROSTING Melt shortening with cocoa (I use the microwave), cool. Beat eggs, gradually adding sugar. Add shortening mixture, Amaretto, salt, and flour. Beat until well mixed. Pour batter into a lightly greased 13x9x2" baking pan. Bake at 400F for 20 minutes; cool. Frost with Amaretto Frosting, sprinkle with sliced almonds (or arrange in flowery patterns to be fancy). Cut into squares. ************************** Amaretto Frosting ***************************** Melt butter and cocoa together (the microwave works well for this), cool. Stir in half-and-half. Add confectioner's sugar, salt, and amaretto, stirring until smooth. From the Oct '86 edition of Southern Living. Posted in COOKING 5/10/90 by Debra Heng. Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 07, 98
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