| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 2 |
c |
Brown sugar — packed |
| 2 |
|
1 oz square unsweetened chocolate |
| 2 |
|
Egg yolks |
| 1/2 |
c |
Sour milk |
| 1 |
ts |
Vanilla |
| 2 |
c |
Cake flour — sifted |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Hot coffee — strong |
| 2 |
|
Egg whites |
| 1/2 |
c |
Butter |
| 4 |
c |
Confectioner's sugar |
| 1/4 |
c |
Cocoa |
|
ds |
Salt |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
Cream butter; add sugar gradually and cream until fluffy. Blend in melted
chocolate. Add unbeaten egg yolks, sour milk and vanilla; beat well. Add
sifted flour alternately withhot coffee, beginning and ending with dry
ingredients. Fold in stiffly beaten egg whites. Pour into 9 x 13 pan which
has been lightly oiled. Bake at 350F for 35 - 40 minutes. Cream 1/2 cup
butter with powdered sugar, cocoa and salt. Add 1/3 cup strong coffee and
1/2 teaspoon vanilla. Blend to spreading consistency. Spread on cake and
sprinkle with toasted, slivered almonds.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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