| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Chocolate | 2 | Servings | |
INGREDIENTS
| 2 1/2 | Squares (2 1/2 Ounces) Unsweetened Baking Chocolate Broken | |
| Into Pieces | ||
| 3/4 | c | (6 Ounces) Butter Or Margarine, Softened |
| 2 | c | Sugar |
| 1 | ts | Vanilla Extract |
| 2 | lg | Eggs |
| 2 1/4 | c | Unbleached All-Purpose Flour |
| 1 1/4 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 1 1/3 | c | Water |
INSTRUCTIONS
Yield: 10 To 12 Servings Pre-heat the oven to 350 Degrees F. In a small microwave safe bowl, place the chocolate and microwave on HIGH (100 %) power for 1 1/2 to 2 minutes or until smooth when stirred; set aside to cool slightly. Grease and flour two 9 inch round baking pans. In a large mixing bowl, beat the butter, sugar, and vanilla until light and fluffy. Add the eggs and cooled chocolate blending well. In a separate bowl, stir together the flour, baking soda and salt; add alternately with the water to the chocolate mixture beating well after each addition. Pour the batter evenly into the 2 prepared pans. Bake for 35 to 40 minutes or until a wooden pick inserted in the middle comes out clean. Cool 10 minutes in the pans and remove from the pans and place on a rack to finish cooling. When the layers are completely cool, frost with any desired frosting. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Find God. You were born to appreciate perfection”