| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | Cake | 12 | Servings |
INGREDIENTS
| 1 | c | Butter |
| 2 | c | (scant) sugar |
| 4 | Eggs | |
| 2 1/2 | c | Flour |
| 1 | pn | Salt |
| 1 | c | Buttermilk |
| 1 | ts | Soda |
| 6 | Squares German chocolate | |
| 3 | tb | Vanilla |
| 1 | Box (1-lb) powdered sugar | |
| 1 | tb | (heaping) cocoa |
| 1/4 | c | Butter |
| 6 | tb | Cold coffee |
| 1 | ts | Vanilla |
| Grated pecans |
INSTRUCTIONS
ICING Cream butter & sugar. Add eggs & beat well. Add flour sifted with a pinch of salt. Add buttermilk & soda. Mix well. Melt chocolate & add it with vanilla to batter. Mix well. Pour into a greased & floured 9x13x2-inch pan & bake at 300 for 30 minutes. Cook & frost. ICING: Cream sugar, butter & cocoa. Add coffee & vanilla & beat until smooth. Spread on cooled cake. Sprinkle grated nuts on top. MRS. W.F. MC CARTY MARVELL, AR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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