| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Swiss | Cake | 16 | Servings |
INGREDIENTS
| 1 1/4 | c | Flour |
| 1 1/4 | ts | Baking powder |
| 1 | Egg | |
| 4 | oz | Sugar |
| 1 | Dsp cocoa | |
| 4 | oz | Butter |
| 4 | oz | Melted butter |
| 8 | oz | Icing sugar |
| 4 | oz | Flour |
| 1 | Egg | |
| 1 | sm | Dsp almond essence |
INSTRUCTIONS
ALMOND TOPPING From: [email protected] (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:18 +0200 From: [email protected] (Doreen Randal) Cream butter and sugar, add egg, beat well. Add sifted dry ingredients. Press into swiss roll tin. Bake 20 minutes about 400 F. Almond Topping: Beat egg and butter, add essence, then dry ingredients. Mix well. Spread on base. Allow to set. Ice with chocolate icing. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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