INGREDIENTS

INSTRUCTIONS

A moist, single-layer chocolate cake coated with a satiny chocolate
glaze. Any pretty, pesticide-free edible flower can be used as a
garnish.  Heat oven to 350 F. Grease a 9-inch heart-shaped cake pan
(see Note).  Line bottom with waxed paper. Grease paper and lightly
dust pan and  paper with flour. Heat chocolate and water in a small
saucepan over  low heat, stirring often, until chocolate melts and
mixture is  smooth. (Or put chocolate and water in a medium bowl.
Microwave on  high, checking every 30 seconds, until chocolate is
melted. Stir  until smooth.) 3. Mix flour and baking soda on a sheet of
waxed  paper. Mix buttermilk, honey and vanilla in a small bowl until
blended. Beat butter and sugar in a large bowl with electric mixer
until creamy. Beat in eggs one at a time. With mixer on low speed,  add
flour mixture in 3 additions alternately with buttermilk mixture  until
well blended. Beat in chocolate mixture. (Batter may look  speckled,
but chocolate will blend in when baked). Pour into prepared  pan. Bake
35 to 40 minutes or until cake comes away slightly from  sides of pan
and a pick inserted in center comes out clean. Cool in  pan on a wire
rack 10 minutes. Invert on rack and let cool  completely. Glaze: Heat
chocolate and shortening in a saucepan over  low heat, stirring often,
until melted and smooth. (Or heat chocolate  and shortening in
microwave as directed in Step 2.) Let cool 10 to 15  minutes. Pour over
top and sides of cake and, working quickly with a  large spatula,
spread until cake is coated. Decoration: Put chocolate  chips in a
bottom corner of a gallon-size ziptop food-storage bag.  Put filled
corner of bag in a small bowl and add boiling water to  cover. Let
stand about 2 minutes until chocolate softens. Dry outside  of bag.
Knead chocolate through bag until completely melted and  smooth. Snip
off the tip of a corner. Pipe parallel lines about 3/4  inch apart on
top of cake. Quickly draw a toothpick across the lines,  alternating
direction and wiping toothpick between each stroke. 8. To  serve,
scatter rose petals on cake. If petals are from pesticide-free
homegrown roses, munch away. If from a florist, remove petals before
eating cake.    Serves 10.  NOTE Heart-shaped cake pans are available
in party-supply shops, large  variety stores and cookware stores, or
they can be ordered by writing  to Wilton Enterprises, 2240 West 75th
St., Woodridge, IL 60517. To  save time, call 708-963-7100 and ask for
mail order. Only credit card  orders will be accepted by phone.  Recipe
by: ctlinda 1997  Posted to recipelu-digest Volume 01 Number 586 by
ctlindab@mail1.nai.net on Jan 23, 1998

A Message from our Provider:

“Hell! I thought it didn’t matter what you believed as long as you were sincere!”