| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1 | c | Flour |
| 2 | Sticks soft butter | |
| 1/4 | c | Strong coffee |
| 6 | Eggs | |
| 12 | oz | Bittersweet chocolate; melted and cooled |
| 1 | c | Heavy whipping cream |
| 2 | tb | Sugar |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
FUDGE CAKE BATTER WHIPPED CREAM Have one 10 x 2-inch deep pan, buttered and the bottom lined with a round of parchment or buttered waxed paper. Preheat oven to 325 degrees and set a rack in the middle level. Combine sugar, flour and butter in mixer bowl with paddle. Beat on first speed 3 minutes. Whisk coffee and 3 of the eggs into the chocolate. Add to bowl and mix on first speed 1 minute. Stop, scape bowl and paddle, and beat on second speed 3 minutes. Scrape again. Add remaining eggs and beat 1 minute on second speed. Stop, scrape and beat for 1 more minute. Pour into prepared pan and bake about 45 to 55 minutes. Cool in pan, then turn out and refrigerate. To finish, spread top with whipped cream. Yield: One 10-inch cake, about 12 servings. NOTES : Recipe courtesy of Nick Malgieri Recipe by: Cooking Live Show #CL9031 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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