| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Margarine |
| 1 3/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 2 |
c |
Unsifted flour |
| 3/4 |
c |
Baker's chocolate; (powder) |
| 1 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 3/4 |
c |
Water |
| 3/4 |
c |
Evaporated milk |
| 1/2 |
c |
Crisco |
| 1 |
|
Stick margarine |
| 1 |
c |
Granulated sugar |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Chocolate powder |
| 3 |
tb |
Margarine |
| 1 |
c |
Powdered sugar |
| 3/4 |
ts |
Vanilla |
| 4 |
tb |
Hot water |
INSTRUCTIONS
Blend 3/4 cup margarine, 1 3/4 cups sugar, eggs, 1 teaspoon vanilla, flour,
3/4 cup Baker's chocolate (powder), baking soda, salt and 1 3/4 cups water.
Beat with a mixer 2 minutes. Bake in round cake pans. Cool. Slice cakes
horizon- tally. Fill between layers with cream filling and top with
chocolate glaze. Cream Filling: Beat evaporated milk, Crisco, 1 stick
margarine, 1 cup granulated sugar and 1 teaspoon vanilla with mixer for 8
to 10 minutes or until mixture becomes whipped cream texture. Chocolate
Glaze: Heat chocolate and margarine until melted. Remove from heat. Stir in
sugar and vanilla, then add water, 1 teaspoon at a time, until glaze is as
thick or thin as desired.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 6,
1998
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