INGREDIENTS

INSTRUCTIONS

1997    
In double boiler, place chocolate, molasses, oil and butter. Stir  over
low heat until chocolate is melted and mixture is smooth. Set  aside.
Pre heat oven to 350 degrees. In mixing bowl, combine flour,  brown
sugar, baking soda, baking powder, spices and salt and pepper.  In
small bowl, beat eggs with whisk until foamy. Add buttermilk and
vanilla. Make Well in center of dry ingredients and pour in
buttermilk-egg mixture. Stir to combine. Add chocolate mixture. Beat
with wooden spoon or electric mixer until smooth. Pour batter into
greased 9-inch springform pan. Bake in center of preheated oven until
top springs back when touched and cake tester inserted into center
comes out clean., about 35-40 minutes. Set cake on rack and remove
springform sides. Prepare bittersweet glaze and pour over warm cake,
allowing glaze to drip down sides. You also can spread glaze with
knife, if you like. Cool on rack to set glaze until serving time.
Bittersweet Glaze: 6 tablespoons unsalted butter 4 1/2 ounces
bittersweet or semisweet chocolate 1 tablespoon light corn syrup In
double boiler over low heat, combine butter, chocolate and corn  syrup,
stirring with whisk until mixture is melted and smooth.  Posted to
MC-Recipe Digest V1 #620 by Aquasea221@aol.com on May 28,

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Nutrition (calculated from recipe ingredients)
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Calories: 279
Calories From Fat: 161
Total Fat: 18.5g
Cholesterol: 42mg
Sodium: 244mg
Potassium: 134mg
Carbohydrates: 24.9g
Fiber: 2g
Sugar: 2.1g
Protein: 5.5g