| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Chocolate, Microwave, Frostings | 8 | Servings | |
INGREDIENTS
| 2/3 | c | All purpose flour |
| 2/3 | c | Sugar |
| 3/4 | ts | Soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Vanilla |
| 1/4 | c | Shortening |
| 2 | Eggs | |
| 1 | oz | Unsweetened chocolate; melt |
| 2 | tb | Water |
| 1/2 | c | Sour cream |
| 12 | Marshallows; cut in half | |
| 1 | oz | Unsweetened chocolate sq |
| 2 | tb | Butter or margarine |
| 3 | tb | Milk |
| 2 | c | Confectioners sugar |
| 1/2 | ts | Vanilla |
| 1/8 | ts | Salt |
INSTRUCTIONS
FROSTING Place all ingredients, except marshmallows in mixing bowl. Blend at lowest speed, then beat at medium speed 2 min. Spread batter in 10 x 6 in baking dish. Microwave at 50% (Medium) 6 minutes. Rotate 1/4 turn every 3 min. Increase power to high. Microwave 2-5 minutes until done. Let stand directly on countertop 5-10 minutes. Place marshmallows, cut side down and close together on cake after it has stood 3-4 minutes. Cool cake and frost with Chocolate Frosting. Cut between marshmallws. Cake slices more easily if allowed stand several hours after frosting. Frosting: In small mixing bowl, combine chociolate, butter and milk. Microwave at 50% (Med.) 3-4 minutes or until chocolate is soft and mixture is thick, stirring after half the time. Stir in remaining ingredients. Let stand 5-10 minutes. Beat until smooth and of spreading consistancy, 1-3 minutes. Frosts tops of 2 layers or 24 cupcakes From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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