| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Graunlated sugar |
| 2 |
tb |
Butter |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Nuts |
| 1 |
c |
Flour |
| 2 |
ts |
Baking soda |
| 2 |
tb |
Cocoa |
| 1/2 |
c |
Graunlated sugar |
| 1/2 |
c |
Brown sugar |
| 1/3 |
c |
Cocoa |
| 1 1/2 |
c |
Boiling water |
INSTRUCTIONS
from Colette Holberg Taliaferro
Cream together the 3/4 cup granulated sugar and the butter. Stir in the
milk. Mix together the flour, soda, cocoa and nuts. Add to the creamed
mixture. Spread in a greased 9 inch square pan.
In a small bowl, mix the 1/2 cup sugar,brown sugar, and 1/3 cup cocoa.
Sprinkle over the batter in the pan. Pour the boiling water over the top.
Bake at 350 F for 35-40 minutes.
The frosting is now on the bottom of the cake. Trust me. It works.
Posted to JEWISH-FOOD digest V96 #58
Date: Tue, 22 Oct 1996 22:58:14 -0700 (PDT)
From: dkuttner@proaxis.com (Donna Holberg Kuttner)
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”