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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Cakes 1 Servings

INGREDIENTS

2 1/2 c Sifted cake flour
1 tb Baking soda
1/4 ts Salt
1 c Butter or margarine
2 c Granulated sugar
4 Eggs
1 c Buttermilk
3/4 c Cocoa
2 ts Almond extract
Velvety Frosting (recipe below)

INSTRUCTIONS

Info:  from Peaceful Gatherings Cookbook, Bolton MA Federated Church, 1991
Preheat  oven  to  375  degrees (F).  Grease and flour bundt cake pan. On
waxed  paper, sift flour with baking soda and salt. In large bowl with
electric mixer at medium speed, cream butter with sugar at medium speed.
Cream butter with sugar until fluffy, add eggs, one at a time, beating well
after  each addition. Alternately beat in buttermilk and flour until all
has been added.
Stir  cocoa  into  2/3  cup boiling water until dissolved. At low speed,
beat  cocoa  mixture and almond extract into batter. Pour batter into bundt
pan.  Bake 60 to 70 minutes or until cake tester inserted into center comes
out clean.  Cool cake 5 minutes; invert on rack. Frost with Velvety
Frosting and refrigerate.
Velvety Frosting:
In double boiler, melt one 6 ounce package semi-sweet chocolate pieces
over hot, not boiling water; cool slightly. In small bowl, mix 1/2 cup
butter or margarine, softened, with two eggs. Stir in chocolate until
smooth and creamy.
Note:  No sugar is used in this frosting recipe. Two layer cake: Prepare
recipe as above, but bake in 2 greased and floured 9-inch cake pans for 45
minutes; fill middle and frost only top of cake, not the sides.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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