| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 5 | oz | Self-raising flour |
| 1 | oz | Cocoa powder |
| 3 | Eggs; beaten | |
| 6 | oz | Butter |
| 6 | oz | Soft brown sugar |
| 2 | oz | Plain chocolate; melted |
| 1 | ts | Vanilla essence |
| 4 | oz | Plain chocolate; broken up |
| 2 | oz | Butter |
| 2 | Egg yolks | |
| 4 | oz | Icing (confectioner's) sugar; sifted; about |
INSTRUCTIONS
CHOCOLATE FROSTING From: sharon@comlab.oxford.ac.uk (Sharon Curtis) Date: Mon, 8 Nov 1993 18:02:36 GMT Sift together the flour and the cocoa. Cream the butter with the sugar until light and fluffy. Beat in the eggs one at a time, adding a tablespoon of the flour mixture after each egg. Beat in the chocolate and vanilla essence, then fold in the remaining flour mixture. Pour into a greased and floured 20cm/8" round deep cake tin. Bake in a preheated moderate oven (180C/350F/GM4) for 1 to 1 1/4 hours or until a skewer inserted into the centre of the cake comes out clean. Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Cut the cake into two layers, then sandwich together with some of the frosting and use the rest to cover the top and sides. CHOCOLATE FROSTING Melt the chocolate gently with the butter. Remove from the heat and beat in the egg yolks and enough sugar to give a thick, smooth spreading consistency. Cool slightly before using. 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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