| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | Cake | 1 | Servings |
INGREDIENTS
| 1 1/2 | c | Butter |
| 3 | c | Sugar |
| 5 | Eggs | |
| 3 | c | Flour |
| 1/2 | c | Cocoa |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking powder |
| 1 | c | Milk |
| 2 | ts | Vanilla |
| 4 | oz | German chocolate |
| 1 | tb | Butter |
| 1/4 | c | Water |
| 1 | c | Confectioner's sugar |
| 1/4 | ts | Salt |
| 1 | ts | Vanilla |
INSTRUCTIONS
GLAZE CAKE: Have all ingredients at room tempera- ture. Cream butter and sugar well. Add eggs, one at a time, beating after each addition. Sift dry ingredients together 3 times. Add alternately with milk to butter mixture, starting and ending with flour. Add vanilla. Bake in well-greased bundt pan at 300 for 1-1/2 hours. Let cool in pan 10 minutes. Remove. Put glaze over cake while still warm. GLAZE: Cook chocolate, butter and water over low heat. Stir in sugar. Add salt and vanilla. Beat and pour over cake. MRS J.B. MOORING (ETHEL) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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