INGREDIENTS

INSTRUCTIONS

From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>  Date:    Sat, 13 Jul
1996 15:23:40 EDT This cake can be made in 2  9-inch cake pans or one
sheet cake pan 9 x 13 inches.  For a gala you  can split the 2 layers
into 4, filling them with whipped cream, fresh  raspberries, and
shavings of semi-sweet chocolate.  Prepare pans:  Spread solid
shortening on bottom and sides of pan(s),  then dust evenly with
unsweetened cocoa or flour; tap out excess  cocoa or flour. Position
shelf in lower third of oven.  Preheat oven  to 325 F (165 C).  Sift
together the flour, salt, nutmeg, and baking soda.  Remove 1
tablespoon of flour mixture and set rest aside. Toss mini-chocolate
chips with the tablespoon of flour mixture and set aside.  Melt the 4
ounces of unsweetened chocolate in the top pan of a double  boiler set
over hot, not boiling, water. Remove chocolate from heat,  stir to make
sure it is completely melted and smooth, then set aside  to cool until
comfortable to touch.  In the large bowl of an electric mixer, cream
together the butter and  sugar until light and fluffy.  Stop the mixer
and scrape down the  bowl and beaters several times. Add the eggs, one
at a time, beating  well after each addition.  With the mixer on low,
add the flour mixture and buttermilk  alternately to batter, beginning
and ending with flour.  Stir in the  vanilla and cooled chocolate,
blending until the color is even.  Stir  in the minichocolate chips
till evenly distributed.  Turn the mixture into the prepared pan(s).
Smooth it level, then  spread it slightly from the center toward the
edges of the pan so it  will rise evenly. Bake in the lower third of
the oven for 40 to 50  minutes for the sheet cake, 35 to 45 minutes for
layers, or until the  top is lightly springy to the touch and a cake
tester inserted in the  center comes out clean.  Leave the cake in its
pan(s) on a wire rack  for 10 minutes. Top with a second rack and
invert; lift off pan(s).  Cool the cake completely on the rack.  (If
splitting layers, use a  serrated knife.) Fill and frost the layers.
Or leave the sheet cake  in its pan to cool, and frost and serve it
from the pan, making  3-inch squares.  Quick Chocolate Buttercream
Frosting: In an electric mixer or food  processor, cream the butter
until soft, then beat in the egg yolk if  using it, the salt, and the
vanilla. With the mixer on low speed or  pulsing the processor, add
about  1/4 cup of the sugar.  Beat smooth.  Beat in the chocolate.
Alternately add cream and remaining sugar,  blending smooth between
additions. Use only as much cream as  necessary to reach spreading
consistency.  Scrape down sides of bowl.  Add more cream if too stiff.
Chill the icing to harden if too soft.  Makes about 2 1/2 cups, to fill
and frost an 8- or 9-inch 2-layer  cake.  Recipe is from A Piece of
Cake by Susan G. Purdy.  EAT-L Digest 12 July 96  From the EAT-L recipe
list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 906
Calories From Fat: 472
Total Fat: 54.6g
Cholesterol: 191mg
Sodium: 2825.1mg
Potassium: 715.1mg
Carbohydrates: 81g
Fiber: 4.7g
Sugar: 31.9g
Protein: 31.4g