| 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
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