| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Chocolate, Desserts |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
White sugar (125 mL) |
| 2 |
tb |
Shortening (30 mL) |
| 2 |
tb |
Cocoa (30 mL) |
| 2 |
ts |
Baking powder (10 mL) |
| 1 |
c |
Flour (250 mL) |
| 1/2 |
ts |
Salt (2 mL) |
| 1/2 |
c |
Warm milk (125 mL) |
| 1/2 |
c |
Brown sugar (125 mL) |
| 3 |
tb |
Cocoa (45 mL) |
| 2 |
c |
Boiling water (500 mL) |
| 1 |
tb |
Butter or margarine (15 mL) |
INSTRUCTIONS
This recipe yields a generous amount of chocolate sauce to spoon over the
rich dark chocolate cake.
Serves 4-6
Cream the sugar with the shortening until fluffy.
Sift 2 tbsp. (30 mL) of cocoa, baking powder, flour and salt together.
Add the warm milk to the shortening mixture and stir in the flour mixture.
When well combined, place the dough in a casserole dish or loaf pan.
Mix 3 tbsp. (45 mL) of cocoa and brown sugar together and sprinkle over the
batter.
Dissolve the butter in hot water and pour over the batter.
Bake at 350 F. for 40 minutes.
Source: Emily Walker's A Cook's Tour of Nova Scotia
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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