| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Soft margarine or butter |
| 1 1/2 | c | Sugar |
| 3 | Eggs | |
| 2 1/2 | c | Flour |
| 1/2 | c | Cocoa powder |
| 1 | Bag baking powder | |
| 2 | Containers sour milk; or sour cream, (each has 170 gr or about 6 fl. oz.) | |
| 1 | tb | Vanilla essence |
| 3 | oz | Bitter sweet chocolate |
| 1/2 | c | Butter or margarine |
| 3 | tb | Sugar |
| 3 | tb | Cocoa powder |
| 3 | tb | Liquid; (liqueur or milk or orange juice or water) |
INSTRUCTIONS
FROSTING Source: My friend Tony Yield: About 25-30 small slices (Linda, make this in a square pan, cover with something to keep moist, and frost on party day. Then put in paper cups) 1. Beat butter and sugar until white and airy. Add one egg at a time while beating. 2. Alternately add dry ingredients or sour milk while beating. Add vanilla. 3. Pour into greased square pan and bake at medium for about 30 mins. Frosting Yield: enough for square pan or two layered 22 cake. Put everything in a small pan and cook over very low heat until everything is blended. Cool a little and spread on cake. Posted to JEWISH-FOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug 31, 1998, converted by MM_Buster v2.0l.
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