| 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”