| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Recipes w/a, Cakes & coo | 12 | Servings | |
INGREDIENTS
| PATTI – VDRJ67A—– | ||
| CAKE—– | ||
| 3/4 | c | Butter — softened |
| 2 | c | Sugar |
| 3/4 | c | Cocoa |
| 4 | Egg yolks | |
| 1 | ts | Baking soda |
| 2 | tb | Water — cold |
| 1/2 | c | Coffee — cold |
| 1/2 | c | Kahlua |
| 1 1/3 | c | Flour |
| 2 | tb | Vanilla |
| 4 | Egg whites — beaten | |
| GLAZE—– | ||
| 1 | c | Powdered sugar |
| 1/2 | c | Kahlua |
| Whip cream |
INSTRUCTIONS
Preheat oven to 325~. Grease and flour bundt pan. Cream butter and sugar. Add cocoa and egg yolks. Dissolve soda in water and combine with coffee and kahlua; add to batter alternately with the flour. Add vanilla and fold in stiffly beaten egg whites. Pour batter in pan, remove air bubbles. Bake 1 hour. Combine glaze ingredients and pour over warm cake. Cover with foil and freeze. About 1 hour before serving, remove from freezer and ice with whip cream. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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